Kulcha Bread

Kulcha is a popular soft leavened flatbread that can be made in the tandoor as well as on a tava or griddle.

Prep time: 10 minutes

Resting time: 2 hours

Cook time: 20 minutes

2 1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
2 tsp sugar
3/4 tsp salt
4 tbsp whole milk yogurt
2 1/2 tbsp ghee or oil
3/4 cup room temperature water for kneading (Note: I measure exact amount. Add more if needed – or if the dough is too wet, add more flour. All flour textures are different and require different levels of moisture.)
Extra flour for dusting
1 tbsp nigella seeds
1/2 cup ghee or softened butter, for frying

1. In a large bowl mix the flour, salt, sugar, baking powder and baking soda.
2. Make a well in the center. Add the yogurt, oil and water.
3. Mix the flour with the liquids first and then start to knead. Make a smooth and soft dough.
4. In the same bowl, cover the dough with a dry or moist ( should not be wet) kitchen towel and let the dough ferment for 2 hours.

1. Divide the dough into 8 pieces and roll into balls. Set aside, covered wit a kitchen towel (Size of balls can vary according to personal preference)
2. Sprinkle some nigella seeds on the board or counter and roll seeds on to each ball.
3. Flatten a dough ball with your fingertips.
4. With a rolling pin, roll a thin kulcha, round or oval.
5. Heat a griddle or a tava on medium heat. Place the kulcha on the griddle..
6. Cook one side till it is a quarter of the way cooked, about two minutes. Flip and cook the other side till it is half-cooked, about 4 minutes. (Turn the heat down if it’s too hot.)
7. Apply about /4 tsp of ghee or butter on both sides of kulcha while cooking, and keep pressing with a spatula.
8. Cook till kulcha is golden and evenly cooked.
Repeat to make all the kulchas. Serve hot.