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Paneer Kulcha #BreadBakers



  • 2 C All purpose flour
  • 1/4 C + 2 Tbs water
  • 1/4 tsp salt


  • 1/2 C paneer
  • 1/2 tsp salt
  • 1/2 chilli powder
  • 1/2 tsp Mango powder
  • 1 green chilli chopped
  • 1 tsp chopped cilantro


  • Ghee for topping
  • Cilantro for topping
  • Butter/ghee for laminating


Make the dough

  1. Mix the salt into the flour and then gradually add water and knead the dough. The final dough is soft but not wet. Once the dough comes together cover and let rest for about an hour.


  1. Mix all the ingredients of the filling and keep aside.

Laminate the dough

  1. Punch the entire dough on a "very" lightly floured surface and with your finger tips spread it as much as you can into a round.

  2. Apply ghee or softened butter on top of the now rolled out dough and then fold circle in half. Apply the butter/ghee again on the top of this semi circle and fold again. Repeat folding and applying ghee/butter until you can no longer fold the dough.

  3. Keep this laminated dough covered for 30 minutes.

  4. Meanwhile, preheat the oven to 550*F with the baking stone in it . If you don't have a baking stone, a baking sheet or a cast iron griddle will also work.

  5. Once the dough has rested for 30 minutes, make equal size dough balls - about 6- 7 .

  6. Spread out each dough ball with your hand into a 2.5 in to 3 in diameter circle and then put some of the filling in the center. Make sure you don't overfill the dough.

  7. Close the ends of the circle together to encase the filling and then pat down to shape into a flat bread. You could alternately roll it out to shape it into a flatbread.

  8. Using a pastry brush, brush a little water on top and then pat on some cilantro. Just like you would do an egg wash. Not too wet. Put the bread onto the baking stone and cook until golden brown in color. The timing of bread cooking will vary as per your over and the actual heat .. Usually 4 - 5 minutes. Apply ghee as soon as the bread comes out of the oven.

    Serve Hot.