Few things to keep in mind before starting:
- Plain kulchas are a popular flat bread of North India and is served with matara or chholey.
- Kulchas are prepared with maida but I have used half maida and half whole wheat flour to give it a healthy twist.
- I have used active dry yeast in the recipe. Always use a good quality of yeast.
- Use lukewarm(neither hot nor cold, just warm enough to touch) water to leaven the yeast. The sugar acts as its food, so mix it properly in lukewarm water and then mix in the yeast, cover it and keep it to rise at some warm place like inside microwave for few minutes.
- In case, the yeast does not rise, just discard it and start afresh. Else, the non-risen yeast will ruin your recipe.
- The curd should be at room temperature and the water used for kneading the dough should be lukewarm.
- Knead the dough well for 8 to 10 minutes to activate the gluten properly.
- The dough will be sticky initially and it will start leaving the sides of the vessel as you keep on kneading it. Refer to the video to know the process of strtching and bringing the dough back while kneading it again & again.
- The dough, when kept aside to rise for few hours at a warm place, will double or triple up in volume.
- You may even stuff the kulchas with cottage cheese or potato stuffing to prepare paneer kulcha or aalu kulcha.
- Enjoy the kulchas with matara or chholey. You may refer to my recipe for matara as well.
Ingredients: (for 12 – 13 kulchas)
- Wheat flour – 1.5 cup
- Maida – 1.5 cup
- Active dry yeast – 1.5 tsp
- Lukewarm water – 1/4 cup (for leavening yeast)
- Lukewarm water – 1 cup minus 2 tbsp (for kneading dough)
- Sugar – 1 tsp
- Curd(at room temperature) – 1/4 cup
- Salt – 1 tsp
- Oil – 2 tbsp
- Nigella seeds & chopped coriander leaves – a few to apply on each kulcha
- Take 1/4 cup lukewarm water in a big cup. Mix sugar in it properly. Then add the yeast, mix it well, cover it & keep aside at a warm place to rise for 20 minutes.
- Take the flours in a ‘paraant’ or a mixing bowl. Add salt, oil (2tbsp minus 1/2 tsp), curd & leavened yeast. Mix these well and knead the dough using lukewarm water for 8 to 10 minutes.
- Use the 1/2 tsp oil kept aside in the end of kneading the dough.
- You may refer to the video for a more detailed process of kneading the dough.
- Keep the dough covered at a warm place for 2 hours to rise. It will double or triple up in volume.
- After that knead it a bit, make large balls, roll them using your fingers and rolling pin very gently. Apply some nigella seeds(kalonji) & chopped coriander seeds as well on each kulcha while rolling it.
- Roast the kulcha over a tawa or griddle from both sides.
- Apply some butter and enjoy it hot with matara or chholey!
‘Cooking for our loved ones with love!’