Plain Kulcha

Soft and tasty fermented flat bread of Flour, best eaten with matara traditionally or with chhole. It can also be eaten with any Paneer gravy dish.

Preparation Time: 10 Mins                            Cooking Time: 10 mins

Serve: 3-4

Ingredients

• 3 cups plain flour


• 1 tbsp. oil


• 1 tsp. dry yeast


• 1/4 tsp. baking powder


• 1 tsp. sugar


• 1/2 cup warm milk


• 2 tbsp. curds


• salt to taste


• more milk for kneading if required

Method

1. Sprinkle yeast and sugar over 1/2 cup warm water.


2. Keep aside for 5 minutes or till frothy.


3. Mix salt and flour, take in a large plate.


4. Make well in centre. Put curds in well.


5. Sprinkle baking powder over curds.


6. Allow to stand for 2-3 minutes.


7. Pour oil, yeast solution, in well and mix gradually.


8. Use milk as required, to make a soft stiff dough.


9. Brush dough will oil. Cover with inverted bowl or wet cloth.


10. Keep aside for 4 hours. Longer if weather is cold.


11. Grease palms well and punch dough till soft and elastic.


12. Cover again and keep aside for 10 minutes.


13. Break of a lump of dough.


14. Roll or pat to a thick round about 6 diam.


15. Roast on hot griddle, or tandoor, till golden spots appear.


16. Or shallow fry on griddle.


17. Serve hot with gravied vegetables, dals, etc