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Baked Amritsari Kulcha

Ankit Mishra
This recipe is very similar to focaccia bread but with Indian toppings to it. Best paired with masala chole(Indian chickpeas preparation) and sirke waale pyaaz(pickled onions).
Prep Time 1 hr 45 mins
Cook Time 30 mins
Total Time 2 hrs 15 mins
Course Main Course, Soup
Cuisine Indian
Servings 4 people


  • 500 gm Refined Flour
  • 8 gm Salt
  • 8 gm Active Dry Yeast
  • 12 gm Sugar
  • 30 gm Soft Butter
  • 200 ml Water
  • 4 Finely Chopped Green chillies
  • 2 Sliced Onions


  • In a bowl mix all dry ingredients. Mix it using a spoon.
  • Start adding water gradually while you knead it to form a dough.
  • Once your dough is ready, keep it on a table top and knead it continuously for 10-15 minutes to generate gluten and make the dough soft.
  • Add butter to the dough, at this stage your dough will be out of your control but be patient and keep kneading. In 5-10 minutes a soft dough will be ready.
  • Cover the dough with damped muslin cloth and let it rest for 30 minutes. This is the first proofing of bread dough.
  • In half an hour, the dough will be double it's size. Punch it and release all the air, quickly knead it and divide into 10 equal part.
    Meanwhile, preheat oven at 200 degrees for 15 minutes.
  • Roll the dough into 6'' diameter circles, place it in baking trays and cover with damped muslin cloth. Let it rest for 30 more minutes. This stage is called as second proofing.
  • After second proofing apply water on top of the kulchas , spread onion slices and green chillies. Bake for 25-30 minutes at 200 degrees or till they turn golden brown.
  • Take it out of the oven, brush melted butter on top and serve hot.
    Amritsari Kulchas are ready!!