Kulcha Recipe | Kulcha Bread

Ingredients

• 2½ cups all-purpose flour (maida)
• 4 tablespoons curd (yogurt) or 3 tablespoon yogurt + 1 tablespoon milk. can use cashew yogurt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¾ cup water – for kneading, add more if required
• 2 to 2½ teaspoons sugar
• ¾ teaspoon salt or as required
• 2½ tablespoons oil or ghee
• some oil or ghee or butter for roasting
• extra flour – for dusting
• 1 to 2 tablespoons nigella seeds (kalonji) or sesame seeds

Steps

Making dough

1. Combine all-purpose flour, salt, sugar, baking powder, and baking soda in a bowl.
2. Form a well in the center and add yogurt, oil, and water.
3. Mix the flour with the liquids first, then knead into a smooth, soft, supple dough.
4. Cover the dough in the same bowl or pan with a wet kitchen napkin and leave to rest for 2 hours.

Rolling and making kulcha

1. Form small dough balls and flatten slightly, then sprinkle with nigella or sesame seeds.
2. Flatten with a rolling pin and roll each into a small kulcha. Keep it medium-thick like a paratha or slightly thicker, rather than thin.
3. Heat a flat skillet or tawa and put the rolled flatbread on it when hot.
4. Cook the first side partially until ¼ cooked, then turn and cook the second side until ½ cooked.
5. Brush oil or ghee on both sides while roasting, or omit the oil or ghee if preferred.
6. Flip a few times as needed and roast until evenly cooked with golden spots. Make the rest in the same way.
7. Stack the cooked kulcha in a roti-basket as they are made to keep them warm.
8. Serve the kulcha hot or warm.

Serving & Storing

1. Serve hot with Punjabi Chole, Chana Masala, Pindi Chole, Matar Curry, pickle, or yogurt.
2. Keep leftover kulchas refrigerated in an airtight container for up to 2 days, or freeze for up to 1 month. Reheat before serving.