[2] The term kulcha is Persian and describes a disc-shaped loaf of bread, bun or even biscuit.

In commercial establishments, it is baked in an earthen clay oven ("tandoor") until done, but in most Indian homes they are cooked on an open girdle, tava or pan.

[8] Kaladi cheese is sautéed in oil on a pan, cooked till brown in colour on both sides and stuffed between roasted kulchas.

[9] In Amritsar, Kulcha is often confused with tandoori parantha or naans which have become popular there in recent decades.

In entire North India, a range of stuffings, including paneer (cottage cheese), potatoes, radish, onion and other vegetables are used to stuff these kulchas.In Pakistan, kulcha breads are largely eaten in certain parts of the Hazara and Pothwhar regions, where they are a popular breakfast item.