Kulcha Explained
Kulcha is a type of flatbread made from refined wheat flour, and fermented in earthen pots and baked in a tandoor.[1] The term kulcha derives from a Persian term for a disc-shaped loaf of leavened bread. In India, this term is commonly used for regular English disc-shaped bread.[2]
Another variant of kulcha is khatai or sweet kulcha, which is prepared in a similar manner, but with sugar substituted for salt.[3]
Origin and terminology
The term kulcha is Persian (کلوچه) and describes a disc-shaped loaf of bread, bun or even biscuit.[4] However, in India this term came to be associated with round breads popularized during the British colonial period.[5]
In some parts of India, naan or tandoori parantha is often confused with kulcha.
See also
Notes and References
- Book: Joshi, V. K. . Indigenous Fermented Foods of South Asia . 2016-01-05 . CRC Press . 978-1-4398-8790-5 . en.
- Book: Steingass . Francis . A Comprehensive Persian-English Dictionary: Including the Arabic Words and Phrases to be Met with in Persian Literature, Being Johnson and Richardson's Persian, Arabic, and English Dictionary Rev., Enl., and Entirely Reconstructed . Richardson . John . Johnson . Francis . 1892 . Allen . en.
- Book: Tamang, Jyoti Prakash . Ethnic Fermented Foods and Beverages of India: Science History and Culture . 2020-03-02 . Springer Nature . 978-981-15-1486-9 . en.
- Web site: Definition of کلیچه . 2023-04-04 . Dehkhoda Lexicon Institute and International Center for Persian Studies . en.
- Book: Manfield, Christine . Christine Manfield's Indian Cooking Class . 2021-11-04 . Simon and Schuster . 978-1-76085-244-3 . en.
