Sourdough Discard Kulcha

Recipe By:
Komal Savaria

This recipe comes to us from fine dining chef Komal Savaria.

Kulcha are North Indian flatbreads identical to naan. It has anice crispy top layer with soft leavened bread inside. Kulcha is usuallystuffed with mashed boiled masala potato filling. Other popular fillings arePanner(cottage cheese)/ cheese/ minced meat. This Indian bread recipe is veryversatile and perfect for breakfast, lunch or dinner

My version of Kulcha is made with whole wheat flour and I add a little sourdough discard for extra zing. You can totally skip this step. If not using the starter add 10-grams more milk to the dough. 

Prep Time
Cook Time


500 gms whole wheat flour 

2 Tbsp any neutral flavor oil 

2 tsp instant yeast

2 tsp sugar

150-200 gms sourdough discard

460gm Warm milk (approx 110 F)

Salt to taste

Optional Ingredients 

Butter/garlic butter

Whole wheat flour 

Roughly-chopped Cilantro

Red chilli powder

Kasuri methi (dried fenugreek leaves) 


Aromatic blend for topping (lightly roast the spices and grind them very coarsely)

Equal portions of:

Coriander seeds

Nigella Seeds

Cumin Seeds

Fennel Seeds


Dough Prep

Grab a Kitchen aid bowl. Mix warm milk, sourdough discard, oil, yeast, sugar and set aside for 5 mins in a warm place.

Add flour and salt and Mix them well. Using the dough hook knead the dough for 5 to 7 minutes at medium speed.You can knead the dough with your hands as well. Finished dough will be very loose and sticky.

Transfer the dough to a greased bowl. Spray on top, lightly pat the cling wrap on top.

I prefer retarding the dough overnight in the fridge. You can proof and use the dough the same day as well.The dough will rise almost double the size within 60-90 mins. 

Kulcha Time!

Preheat Your oven @500 F for a couple hours before making the kulcha. They are best made on pizza stone. Place it on stone between middle and highest rack position. Sheet pans work well too.Open fire oven is a great option as well!

Generously dust the shaping area with ample flour. Knead the dough once with help of little bit flour n divide them in 12 portions (75gm each)

Using your fingers gently start dabbing the dough like a pizza base. Sprinkle some of the grounded spice/cilantro/red chili powder and kasuri methi. Finely chopped onions or Chopped garlic are also some great options!

Place it on a pizza stone or greased sheet pan. Bake it in a preheated oven for about 3-6 minutes or until the top is golden brown in color.

Remove the kulcha and brush it with butter.

Makes a fun pizza base as well!