Kulaç Soda Bread
Kulaç Soda Bread from Albania. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 35 min
- Cook
- 40 min
- Total
- 1 hr 15 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Kulaç Soda Bread is listed as side from Albania. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Wheat flour450 g
- Yoghurt500 g
- Salt2½ ml
- Baking Powder4.9 ml
- Olive oilto taste
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Prepare On a large baking tray or a clean work surface, mix together the dry ingredients - flour, baking soda and salt. Make a well in the middle and add the yogurt.
Step 2
Using your hands slowly combined the ingredients together to start to form a dough. Kneed the dough on a floured surface, adding extra flour if you find the texture too sticky.
Step 3
The dough is ready when it is of a pizza dough texture and still very slightly sticky, this should only take a few minutes. On a baking tray add a little oil and put the dough on top.
Step 4
Shape and flatten the dough into a circle shape ensuring the height of the dough is about 5cm. Cover the dough with a little bit of olive oil, ensure it is fully covered.
Step 5
You can bake the Kulaç as it is or you can create patterns which also helps with even cooking. The most common patterns are using the back of a fork to slightly press down to create line dents all over or spiking the dough with the fork.
Step 6
Baking Place on the bottom shelf of a pre heated oven. Bake for 40 minutes or until the dough is golden and firm to touch.
40 minStep 7
Cooling Once removed from the oven, stand upright or place on a cooling rack to allow the Kulaç to cool. Serving Cut the Kulaç the way you would a cake into 8 slices.
Step 8
If you are serving warm you may want to snap and pull apart the bread with your hands instead.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
yoghurt (milk + lemon juice (buttermilk-style)) → milk + lemon juice (buttermilk-style)
250 ml milk + 1 tbsp lemon juice, rest 5 minutes. High suitability for baking; not a yoghurt raita.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Kulaç Soda Bread take?
1 hr 15 min all in — 35 min prep, 40 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Baking tray, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at ½ tsp.
What can I use instead?
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. yoghurt (milk + lemon juice (buttermilk-style)) → milk + lemon juice (buttermilk-style). 250 ml milk + 1 tbsp lemon juice, rest 5 minutes. High suitability for baking; not a yoghurt raita.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.