Kulaç — a quick soda bread made with just flour and yogurt, baked into a soft, golden round. Easy, fuss-free and lovely torn warm at the table.
Kulaç is a quick, fuss-free soda-style bread made with just flour, yogurt and a raising agent — no yeast and no waiting. The yogurt gives it a soft crumb and gentle tang, and it bakes into a golden, rustic loaf. Perfect when you want fresh bread on the table fast.
Prep 10 min
Cook 40 min
Total 50 min
Easy
Video
Preparation
- On a large baking tray or work surface, mix together the flour, baking powder and salt.
- Make a well in the middle, add the yogurt, and slowly combine with your hands to form a dough.
- Knead on a floured surface, adding extra flour if too sticky, until it reaches a pizza-dough texture, still very slightly sticky — this takes only a few minutes.
- Oil a baking tray, place the dough on top, and shape into a circle about 5cm high.
- Brush the dough all over with a little olive oil to cover it fully.
- Bake as it is, or first create patterns with the back of a fork (pressing line dents all over, or spiking the dough) to help it cook evenly.
- Bake on the bottom shelf of a preheated oven for 40 minutes, or until golden and firm to the touch.
- Stand upright or place on a cooling rack to cool.
- Cut into 8 slices like a cake, or pull apart with your hands if serving warm.
Tips from the ZestyPlate Kitchen
- Don't overknead — just bring it together to a soft, slightly sticky dough for a tender crumb.
- Add flour gradually; the dough should be pliable but not dry.
- Score patterns with a fork to help it bake evenly and look attractive.
- Brush with olive oil before baking for a lovely golden, soft crust.
Frequently Asked Questions
Like Irish soda bread, kulaç relies on baking powder and the acidity of yogurt to rise, so there's no proving time needed — it's quick to make.
Thick Greek yogurt gives the best texture, but you can use regular yogurt and adjust the flour to get a workable, slightly sticky dough.
It should be golden and firm to the touch, and sound hollow when tapped on the base. Give it longer if the centre still feels soft.
Yes — it's wonderful warm, torn apart and served with dips, soups or stews. It also keeps for a day or two wrapped up.
