Onion Kulcha Recipe with Sourdough

Sourdough onion kulcha or pyaaz kulcha is a delicious flatbread with spicy onion stuffing. I add sourdough discard in this traditional recipe to give it a slight tang.

These baked kulcha are great to serve as an appetizer. Or serve as a part of a meal with dal, curry and raita. Recipe to make pyaaz kulcha without sourdough is also included.

This post contains affiliate links to Amazon and other sites. I will earn a commission from qualifying purchases through those links. This blog generates income via ads. Click here to read my affiliate links policy.

About the Recipe

Baking is very therapeutic for me. Love baking bread like this yummy hummus bread or this lovely sourdough banana bread. As much as I love to bake regular bread, flatbreads are also great to bake in the oven.

Kulcha is an Indian flatbread that has no yeast. It is not as fluffy as a naan or pita that use yeast. Instead the combination of baking soda and buttermilk gives these a light, soft texture. You can either make them plain or stuff them.

This onion kulcha recipe is from Raghavan Iyer's 660 Curries cookbook. I adapted the recipe to include sourdough starter and whole-wheat flour. If you don't have sourdough, don't worry, I have included recipe for onion kulcha without it in the 'Expert Tips' section.

You can serve these cut into wedges as an appetizer or serve with dal or curry or raita.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make the dough for these delicious sourdough onion kulcha:

• Flour - you can make the dough entirely with all purpose flour, but I like to use a combination of all purpose and whole-wheat flour (atta).
• Baking soda
• Salt & Sugar
• Sourdough starter - you can either use fed or unfed starter
• Buttermilk - you can use either plain or Greek yogurt instead.
• Butter or ghee, for brushing after the kulcha are cooked

For the filling, you will need:

• Onions - I love using red onions because they are sweet and spicy. But feel free to use any variety of onion you have on hand.
• Green chilies
• Cilantro

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make onion kulcha bread recipe with sourdough discard:

In a large bowl, combine flours, baking soda, salt, sugar and whisk well. Add sourdough discard, buttermilk and water. Mix and knead to make a smooth and soft dough. Knead well for 5-10 minutes. Cover with kitchen towel and set aside for 30 minutes.

After 30 minutes, divide the dough into 8 equal pieces. Roll each piece into a smooth ball and place them on a lightly greased plate. Cover and let rest for 30 more minutes. Dough does not rise as much as a yeasted dough would, but will definitely puff up a little bit.

While the dough rests, prepare the filling - combine chopped onions, green chilies, cilantro and salt in a small bowl. Set aside until ready to use.

Preheat to 450°F. Place a baking stone or overturned baking sheet in the oven.

Take a piece of dough and roll it out on a lightly floured surface into a 5" round disc that is ¼" thick. Keep aside. Roll another piece of dough in the same manner. Spread ¼ of the onion filling on the rolled out dough and place the first dough on top of it. Lightly press to seal the edges.

Gently place the kulcha on the baking stone and bake for 4~5 minutes or until the dough is cooked through and some blisters start to appear. Remove from the oven and brush with butter or ghee.

Repeat with the remaining 6 dough balls to make a total of 4 kulchas.

Cut each kulcha into 4 pieces and enjoy with your favorite dal, curry or plain raita.

Expert Tips

• You can make kulcha dough entirely with all-purpose flour. But I like to use a combination of atta (Indian whole-wheat flour) and all purpose flour.
• Plain regular or Greek yogurt can be used instead of buttermilk. Make sure to thin them out before adding to the dry ingredients.
• The key to soft and pliable kulchas is to roll them slightly thick and bake them for just 3-4 minutes. Overbaking will make them crispy.
• Here's how to make onion kulcha without sourdough:
  • Combine 3 cups of all purpose flour (add some whole-wheat flour if you want), 2 teaspoons baking powder, 1 teaspoon salt, ½ cup buttermilk and 1 cup of warm water. Mix and knead to form a smooth, pliable dough.
  • Follow the recipe as written for the rising and filing with the onion mixture.
• These onion kulcha are best served warm out of the oven. You can make the dough ahead of time and store in the fridge well wrapped for up to 1 day.

You might also like

Here are a few more flatbread recipes that you might like:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Recipe Card

Sourdough discard Onion Kulcha

Sourdough onion kulcha is a delicious flatbread stuffed with spicy onions. This is great dish to serve as an appetizer or as part of a meal.

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Resting Time:: 1 hour hr

Total Time: 1 hour hr 45 minutes mins

Course: breads

Cuisine: north indian

Servings: 8 Servings

Ingredients

1x2x3x

For the dough:

• 2 cups Atta or whole-wheat flour*
• ½ cup All-purpose flour
• 2 teaspoons Baking soda
• 1 teaspoon Salt
• 1 tablespoon Sugar
• ½ cup Sourdough discard
• ½ cup Buttermilk, at room temperature
• ¾ cup Warm Water or more, as needed

For the filling:

• 1 Large Red onion, very finely chopped
• 2~3 Green Chilies, finely chopped
• ¼ cup Cilantro, finely chopped
• To taste Salt

Instructions

• In a large bowl, combine flours, baking soda, salt, sugar and whisk well. Add sourdough discard, buttermilk and ¾ cup of water. Mix and knead to make a smooth and soft dough. Add more water, if needed. Knead well for 5~10 minutes. Cover with kitchen towel and set aside for 30 minutes.
• Divide the dough into 8 equal pieces. Roll each piece into a smooth ball and place them on a lightly greased plate. Cover and let rest for 30 more minutes. Dough does not rise as much as a yeasted dough would, but will definitely puff up a little bit.
• While the dough rests, prepare the filling - combine chopped onions, green chilies, cilantro and salt in a small bowl. Set aside until ready to use.
• Preheat to 450°F. Place a baking stone or overturned baking sheet in the oven.
• Take a piece of dough and roll it out on a lightly floured surface into a 5" round disc that is ¼" thick. Keep aside. Roll another piece of dough in the same manner. Spread ¼ of the onion filling on the rolled out dough and place the first dough on top of it. Lightly press to seal the edges.
• Gently place the kulcha on the baking stone and bake for 4~5 minutes or until the dough is cooked through and some blisters start to appear. Repeat with the remaining 6 dough balls to make a total of 4 kulchas.

  Serve warm with dal or raita.

Notes

• You can make kulcha dough entirely with all-purpose flour. But I like to use a combination of atta (Indian whole-wheat flour) and all purpose flour.
• Plain regular or Greek yogurt can be used instead of buttermilk. Make sure to thin them out before adding to the dry ingredients.
• The key to soft and pliable kulchas is to roll them slightly thick and bake them for just 3-4 minutes. Overbaking will make them crispy.
• Here's how to make onion kulcha without sourdough:
  • Combine 3 cups of all purpose flour (add some whole-wheat flour if you want), 2 teaspoons baking powder, 1 teaspoon salt, ½ cup buttermilk and 1 cup of warm water. Mix and knead to form a smooth, pliable dough.
  • Follow the recipe as written for the rising and filing with the onion mixture.
• These onion kulcha are best served warm out of the oven. You can make the dough ahead of time and store in the fridge well wrapped for up to 1 day.

Nutrition

Serving: 2Slices | Calories: 166kcal | Carbohydrates: 34g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 620mg | Potassium: 84mg | Fiber: 4g | Sugar: 3g | Vitamin A: 59IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg

Tried this recipe?Mention @cooks_hideout or tag #cookshideout!