Kulcha is a popular soft leavened North Indian flatbread. It can be made in the tandoor as well as on a tava or griddle.
to 10 kulcha
(curd) or 3 tablespoon yogurt + 1 tablespoon milk. I used cashewnut curd
approx. ¾ cup water for kneading
- add more if required
2 to 2.5
or as required
or ghee or butter for frying
extra flour for dusting
a few onion seeds or nigella seeds
Mix the all purpose flour, salt, sugar, baking powder and baking soda in a bowl.
Make a well in the center. Add the yogurt, oil and water.
Begin to mix the flour with the liquids first and then start to knead. Make a smooth and soft dough.
In the same bowl or pan, cover the dough with a wet kitchen napkin and let the dough ferment for 2 hours.
rolling and making kulcha
Make small balls of the dough. Sprinkle some onion seeds or nigella seeds on the ball.
With the rolling pin, flatten the dough and roll each into a small-sized kulcha.
Heat a griddle or a tava. Place the kulcha on the tava.
Cook one side partially till its 1/4th cooked. Flip and cook the other side till it is 1/2 cooked.
Apply oil or ghee on both sides of kulcha while cooking.
Cook the kulcha till it gets golden spots and is evenly cooked. Prepare more kulchas in a similar way.
Serve Kulcha hot with chana masala.
Kulchas can also be stacked in a roti basket and then served warm.
Kulcha Recipe - https://www.vegrecipesofindia.com/kulcha/