Bread Story
If naan is the everyday hero, kulcha is the weekend show-off. Soft, golden bread stuffed with bubbling mature Cheddar, fragrant herbs and a gentle kick of spice, finished with melted garlic butter. Tear one open while it's still hot and the cheese does exactly what you're hoping it will.
You’ll Need
Makes 6 kulchas
For the Dough
500g strong white bread flour
7g fast-action dried yeast
1 tsp caster sugar
2 tsp sea salt
250ml warm milk
100g natural yoghurt
2 tbsp vegetable oil
Cheese Filling
250g mature Cheddar, grated
2 spring onions, finely sliced
1 green chilli, finely chopped
2 tbsp fresh coriander, chopped
½ tsp garam masala
½ tsp garlic granules
Garlic Butter
50g unsalted butter, melted
3 garlic cloves, finely grated
2 tbsp fresh coriander, chopped
Optional but Dangerous
Mozzarella
Red chilli flakes
Mango chutney
Butter chicken
Chicken tikka
Method
In a large bowl, combine the flour, yeast, sugar and sea salt.
Add the warm milk, yoghurt and vegetable oil, mixing until a soft dough forms.
Knead for 8–10 minutes until smooth and elastic.
Cover and leave to rise for approximately 1 hour, or until doubled in size.
Mix together all of the cheese filling ingredients.
Combine the melted butter, garlic and coriander to make the garlic butter.
Divide the dough into six equal portions.
Flatten each piece into a circle, place a generous spoonful of the cheese filling into the centre, then fold the edges
over and pinch tightly to seal.
Carefully roll each filled dough ball back into a round approximately 15–18cm wide without breaking the dough.
Preheat the air fryer to 190°C.
Air fry each kulcha for 6–8 minutes, turning halfway through, until beautifully puffed and golden brown.
Brush generously with the garlic butter immediately after cooking and serve while the cheese is still molten.