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Kulcha Indian flat-bread Recipe

Baked leavened flat-bread made with Maida (All-purpose flour), yogurt, baking-soda, baking powder, and egg.

This baked bread is from Punjab, normally served with curried chickpeas (Cholay) for breakfast.

The leavening principle in making Bhatura, Kulcha, or American buttermilk-biscuit is same. The lactic-acid in the yogurt reacts with baking soda to make dough light and rise. The baking powder helps continue the leavening during cooking. Protein in egg strengthens the structure of the leavening.

Ingredients

1. Maida (All-purpose un-bleached Flour 1 pound): 4 Cups

2. Salt: ¼ teaspoon

3. Baking soda: ¼ teaspoon

4. Baking Powder: 1 teaspoon

5. Sugar: ¼ teaspoon

6. Ghee: 2 Tablespoon

7. Dahi Yogurt: ½ cup

8. Large egg: 1

Ghee for basting: ¼ cup

Maida for dusting and rolling dough

Method

1. Mix Maida, salt, baking soda, and baking-powder. Sift well. Set dry-mix aside

2. Mix Yogurt, ghee, sugar, and egg. Beat well. Set liquid-mix aside

3. Add liquid-mix to dry-mix to make dough. Knead the dough for 10 to 15 minutes.

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

6. Preheat oven to 450º F

7. 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 2 Nickels (5¢ coins).

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

9. Bake about 6 to 8 minutes.

10. Repeat steps 7 through 9 till all the Kulcha have been baked.

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