Kulcha is a type of mildly leavened flatbread that originated in the Indian subcontinent. It is a Punjabi variation of Naan Kulcha is made from Maida flour, water, a pinch of salt and a leavening agent (yeast or old kulcha dough) are mixed together by hand to make a very tight dough. This dough is covered with a wet cloth and left to stand for an hour or so in a warm place. The result is a slight leavening of the flour but not much.

The flour is pummelled again by hand and then rolled out using a rolling pin into a flat, round shape. It is baked in an earthen clay oven ("tandoor") until done. When baked, it is often brushed with butter or ghee, although
this is not necessary. It is then eaten with any Indian curry. In particular, a spicy chickpea curry known as chole is the dish of choice for being eaten with Kulcha.