Disclaimer: This post is sponsored by Straus Family Creamery. All opinions are my own.
If you’ve never heard of kulcha, you may have heard of her cousin, naan. Both of these Indian flat breads use all-purpose flour; the primary difference is the leavening agent. Kulcha uses baking powder and baking soda, while naan uses yeast.
Kulcha can be found with many different fillings, from potato to paneer. This version is a combination of onion, mint and chilis. To cool off the heat of the chilis, I’m pairing it with a cucumber lime yogurt.
In both the kulcha dough and the dip, I’m using organic whole-fat yogurt from Straus Family Creamery. A little bit about Straus – they have a wide range of sustainable practices that aim to preserve organic integrity, reduce the carbon footprint, support family farms and take responsibility for what is happening in local communities and in the food system at large. In 2010, Straus Family Creamery became the first creamery in the US to verify all our participating farms as Non-GMO Project Verified. Awesome, right? San Diego friends, you can find Straus products at Sprouts and Whole Foods.
BTW, the yogurt sauce would pretty much be good on ANYTHING. Feel free to buy some pre-made naan and dip away!
While the dough is resting, make the filling for the kulcha and the yogurt sauce.
Dough is ready!
- for the dough
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1 tbsp sugar
- 1 tsp kosher salt
- 1/4 cup vegetable oil
- 1/2 cup Straus Organic Greek yogurt
- 1 tbsp ghee (clarified butter), plus additional for cooking
for the filling
- 1 medium onion, finely chopped
- 3 tbsp chopped mint leaves
- 2-3 chilis, finely chopped (I used 2 Serranos; remove seeds for less heat)
- 1/2 tsp oregano
- 1/4 tsp kosher salt
- 1 tbsp finely chopped fresh ginger
- In a medium bowl, add the flour, baking powder, bakign soda, sugar and salt. Stir to combine. Add in the vegetable oil, yogurt, ghee. Stir to mix, adding in water until a soft dough forms. I added about 1 cup of water. The dough will look a bit rough and be quite sticky. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in an oiled bowl, turning the dough in the bowl to coat with oil, and cover. Let rest for one hour.
- For the filling, combine the chopped onion, chopped mint leaves, finely chopped chilis, oregano, salt and ginger.
- Once the dough has rested, divide into 10 equal pieces and shape into balls. Let rest an additional 10 minutes. Lightly sprinkle flour on both sides of dough ball and roll out into a circle, about 6" in diameter. Sprinkle about 2 tbsp of the filling on one half of the dough round, fold the other half over and press firmly along the edges to seal.
- In a cast-iron skillet (or any other large, heavy bottomed pan), place a bit of ghee or vegetable oil. Cook the kulcha over medium-high heat until bubbles begin to appear on the surface and the bottom has browned nicely. Flip and continue to cook until browned - about 5 minutes per side (keep an eye on it!).
- Brush the top of the cooked kulcha with a bit of ghee or butter. Serve with cucumber lime yogurt (recipe below).
- 3 small, seedless cucumbers, grated (about 1 1/2 cups)
- 1/4 tsp kosher salt
- 1 1/2 cups Straus organic Greek yogurt
- 1 lime, zest and juice
- 2 tbsp butter, browned (optional)
- 1 clove garlic, finely chopped
- 1 tbsp coarsely chopped mint leaves
- Place the grated cucumber in a colander, and sprinkle 1/4 kosher salt over. Massage the salt into the cucumber and let drain for 20 minutes. Squeeze out as much of the water as you can.
- In a small saucepan, cook the butter over medium heat until it smells nutty and takes on a brown color.
- In a medium bowl, combine the yogurt, zest and juice of one lime, garlic and most of the mint leaves and most of the butter, reserving some of each for garnish.
- Top with remaining mint and drizzle the remaining butter over the top.