Kulcha Recipe

Baked flat bread made with Maida (all-purpose flour) eavened (baking powder whole milk yogurt)

This is normally a companion of Cholay, specially at the breakfast time.

Ingredients

1. Maida (All Purpose Flour): 4 Cups

2. Salt: 1 teaspoon

3. Baking Powder (Double action): 1 teaspoon

4. Warm water: 1 Cup

5. Dahi Yogurt: 2 Tablespoon

6. Egg: 1

7. Sugar: 1 teaspoon

Ghee for basting: ¼ cup

Maida for dusting and rolling dough

Method

1. Mix Maida, salt, and baking powder. Sift well.

2. Mix Milk, Water, Yogurt, Egg.

3. Mix flour and water mixture to make dough. Knead the dough for 10 to 15 minutes.

4. Gather the dough to form a ball. Lightly oil the ball. Cover with damp kitchen towel or a plastic film wrap. Let it rest about 2 hours at room temperature.

5. Knead the dough for about five minutes. Divide dough in to 8 equal small balls. One dough ball will make one Kulcha.

5. Preheat oven to 450º F

6. Lightly dust the rolling surface with Maida. Put a Dough ball. Flatten the dough with hand. Roll the dough out to form a round, or oval shape about the thickness of 3 Nickels (5¢ coins).

7. Brush the Kulcha with Ghee. Put the Kulcha on a greased Baking sheet.

8. Bake about 6 to 8 minutes.

9. Repeat steps 6 through 8 till all the Kulcha have been baked.