Recipe byThe ZestyPlate Kitchen
Kulac: a quick soda bread made with just flour and yoghurt, baked into a soft, golden round. Fuss-free and lovely torn warm at the table.
Kulac is a quick soda-style bread made from nothing more than flour, yoghurt and a raising agent, so there's no yeast and no waiting around. The yoghurt gives it a soft crumb and a gentle tang, and it bakes into a rustic golden round. It's the loaf to make when you want fresh bread on the table fast.
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Prep 10 min
Cook 40 min
Total 50 min
Easy
Scale:
- 450g Flour
- 500g Greek Yogurt
- 1/2 tsp Salt
- 1 tsp Baking Powder
- Splash Olive Oil
Nutrition (per serving)
265
kcal
11g
Protein
46g
Carbs
4g
Fat
Estimated per serving. How we calculate this.
Preparation
- On a large baking tray or work surface, mix the flour, baking powder and salt together.
- Make a well in the middle, add the yoghurt, and gradually work it in with your hands to form a dough.
- Knead on a floured surface, adding a little more flour if it's too sticky, until it feels like pizza dough, still very slightly tacky. This takes only a few minutes.
- Oil a baking tray, set the dough on it, and shape it into a circle about 5cm high.
- Brush the dough all over with a little olive oil so it's fully coated.
- Bake it as it is, or first mark patterns with the back of a fork (pressing lines all over, or spiking the surface) 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 it upright or set it on a cooling rack to cool.
- Cut it into 8 wedges like a cake, or pull it apart by hand if you're serving it warm.
Tips from the ZestyPlate Kitchen
- Resist over-kneading; just bring it together into a soft, slightly sticky dough for a tender crumb.
- Add the flour bit by bit so the dough stays pliable rather than drying out.
- Score the top with a fork, which helps it bake through evenly and looks the part.
- A brush of olive oil before baking gives you a golden, soft crust.
Frequently Asked Questions
Like Irish soda bread, kulac rises on baking powder and the acidity of the yoghurt, so there's no proving to wait for. That's what makes it so quick.
Thick Greek yoghurt gives the best texture, but ordinary yoghurt is fine if you adjust the flour to reach a workable, slightly sticky dough.
It should be golden and firm to the touch and sound hollow when you tap the base. Give it longer if the middle still feels soft.
Yes, it's at its best warm, torn apart and served with dips, soups or stews. Wrapped up, it also keeps for a day or two.
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