Prep 1 hr 25 mins
Cook 45 mins
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!
- 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
- 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.
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.
I´ve only tried making this once- -Don´t know if it was supposed to puff up like a chapati or not (it didn´t) Roasted it for about 20 minutes, but it remained raw inside - griddle (i.e. teflon pan) was probably not hot enough. Would be grateful for helpful hints...