Recipe by Charishma_Ramchandani
I ran a search on Recipezaar and found that there is not even a single Kulcha recipe. I was really surprised because Kulcha's are very famous and once you eat one, you'll want to eat them all!! So, here is one basic and simple Kulcha recipe. Happy Eating!
Top Review by Bergy
These are a little tricky to make- it takes practice to get the 6" flat pieces working them with your fingers I made them about 1/2" thick - like making tortillas but easier than that . They are wonderful. I served them with a porkhock and suerkraut casserole and they went over well.
- 3 cups all-purpose flour
- 1 tablespoon oil
- 1 teaspoon dry yeast
- 1⁄4 teaspoon baking soda
- 1 teaspoon sugar
- 1 1⁄2-2 cups fresh low-fat milk, warm
- 2 tablespoons yoghurt
Directions See How It's Made
- in a bowl take some warm water.
- Sprinkle yeast and sugar over it.
- Keep aside for 5 minutes or till frothy.
- Take a large plate.
- Mix salt and flour in it.
- Make a well in the center.
- Add yoghurt in the well.
- Sprinkle baking soda over yoghurt.
- Allow to stand for 2-3 minutes.
- Pour oil and yeast solution in the well.
- Mix gradually.
- Use milk as required to make a soft- stiff dough.
- Brush dough with oil.
- Cover with an inverted bowl.
- Keep aside for 4 hours or longer if the weather is cold.
- Grease palms well and punch dough till soft and elastic.
- Cover again.
- Keep aside for 10 minutes.
- Break off a lump of dough.
- Roll or pat into a thick round (about 6" in diameter).
- Rost on a hot griddle till golden spots appear or shallow fry on griddle.
- Serve hot with gravied vegetables, Indian dals, etc.