Paneer Kulcha

Kulchas are a type of leavened Punjabi bread made with maida (white flour) and cooked in a tandoor or on a tawa (flat griddle). While kulchas were historically leavened with old kulcha dough (basically a sourdough starter), you’ll now see recipes that use yeast or baking powder and/or baking soda. Kulchas are puffed and tender, like naan, and are also often prepared with fillings. Here, that filling is a bright, tangy mixture of paneer flavored with herbs, onion, chiles, and spice that gets distributed into every bite. Cooked until charred and brushed with seasoned ghee, they beg to be torn apart and dipped into raita or dal makhani.

View our entire collection of Holiday Breads here.

PREP
1 hr
BAKE
20 to 28 mins
TOTAL
2 hrs

Dough

2 ½ cups (300g) King Arthur Unbleached All-Purpose Flour, plus more for rolling

2 teaspoons instant yeast

1 teaspoon granulated sugar

1 teaspoon table salt

2 tablespoons (28g) plain yogurt, whole milk preferred*

1 tablespoon neutral oil, plus more for greasing

¾ cup (170g) water, warm; plus more as needed

Filling

5 ounces (150g) grated paneer*

½ small onion, minced; about ½ cup (71g)

2 tablespoons minced cilantro, leaves and tender stems

2 small green or red chiles, minced

1 ½ teaspoons ginger-garlic paste*

½ teaspoon cumin

½ teaspoon coriander

½ teaspoon amchur (dry mango) powder

½ teaspoon Kashmiri chili powder, or to taste

¼ teaspoon table salt, plus more to taste

Finishing

1 to 2 tablespoons ghee, melted

minced cilantro and whole cilantro leaves, grated garlic, minced chile, and/or nigella seeds

note: See “tips,” below.

Directions at kingarthurbaking.com

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