Kulcha | Leavened Flat Bread on Stovetop

Kulcha is type of leavened Indian bread famous from North of India usually eaten with Matar or Chole . Its traditionally made in a oven but this recipe I have for you is made on a stove top. Kulchas can be made like rotis and even stuffed. I will soon be trying the stuffed kulcha. Shall post the recipe soon 🙂

Directions:
1. In a kneading bowl put some maida or all purpose flour. Also add Baking powder, Baking soda and Sugar to the flour and mix.

2. Make a well in the center and add oil, curd and little water. Start mixing the flour with the liquids and then start kneading it. Keep adding more water as required.

3. Knead for atleast 8-10 minutes till it comes together into a soft dough ball. Cover it with a wet kitchen towel or plastic cling wrap and keep it for fermentation for atleast 2 hours.

4. After 2 hours the dough will become much more soft and very elastic.

5. Take a small ball and roll it into dry flour. Try to roll it into a round roti using roller pin and rolling it in dry flour as required.

6. Do not panic if the dough becomes elastic and comes back to the same shape . Just hold the rolled dough in both your hands and stretch apart slightly. Do not tear it apart 😛 After stretching it little it becomes a little easier to roll. True Story 😉 It will come with one or two practice. Once the dough ball is rolled spread sesame seeds or nigella seeds all over it and roll the pin over it so that it sticks to the dough.

7. Transfer the roller dough to the pan or griddle. Cook on one side for til its cooked 1/4 and then flip on the other side and cook it till its half done. Apply ghee on both the sides. It has a tendency to inflate, if you wish you can make a small cut on the top to deflate it.

Serve warm with matar or chole. It tastes amazing.

Kulcha | Leavened Flat Bread on Stovetop

2014-01-19 02:35:53

Serves 4

Kulcha is a typical Punjabi recipe. Amritsar, a city in Punjab is famous for its Amritsari kulchas or Amritsari naan. Flour dough is rolled into a flat, round shape and baked in an earthen clay oven until golden brown. When baked, it is usually rubbed with butter, and then eaten with spicy chole (chickpea curry)

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Prep Time

2 hr 15 min

Cook Time

30 min

Total Time

2 hr 45 min

Prep Time

2 hr 15 min

Cook Time

30 min

Total Time

2 hr 45 min

Ingredients

1. 2 and ½ cups maida or all purpose flour
2. 4 tbsp yogurt or (3 tbsp yogurt + 1 tbsp milk)
3. ½ tsp baking powder
4. ¼ tsp baking soda
5. approx ¾ cup water for kneading – add more if required
6. 2 to 2 & ½ tsp sugar
7. ¾ tsp salt or as required
8. 2 and ½ tbsp oil or ghee
9. some oil or ghee or butter for cooking
10. extra flour for dusting
11. a few nigella seeds or sesame seeds

Instructions

1. In a kneading bowl put some maida or all purpose flour.Also add Baking powder, Baking soda and Sugar to the flour and mix.
2. Make a well in the center and add oil, curd and little water. Start mixing the flour with the liquids and then start kneading it. Keep adding more water as required.
3. Knead for atleast 8-10 minutes till it comes together into a soft dough ball. Cover it with a wet kitchen towel or plastic cling wrap and keep it for fermentation for atleast 2 hours.
4. After 2 hours the dough will become much more soft and very elastic.
5. Take a small ball and roll it into dry flour. Try to roll it into a round roti using roller pin and rolling it in dry flour as required.
6. Once the dough ball is rolled spread sesame seeds or nigella seeds all over it and roll the pin over it so that it sticks to the dough.
7. Transfer the roller dough to the pan or griddle. Cook on one side for til its cooked ¼ and then flip on the other side and cook it till its half done. Apply ghee on both the sides. It has a tendency to inflate, if you wish you can make a small cut on the top to deflate it.
8. Serve warm with matar or chole.

See also  Cream of Asparagus Soup | Vegetarian Asparagus Soup with Lemon Cream & Chilli Oil

Notes

1. You can keep this dough refrigerated for 2 days and can make your favourite kulchas whenever you wish.

By Anshu Pande

Adapted from Veg Recipes oF India

Adapted from Veg Recipes oF India

The Secret Ingredient http://www.thesecretingredient.in/

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