Plain Kulcha – This Kulcha does not have any fillings hence the name plain Kulcha. There are stuffed varieties also like Aloo Kulcha, Paneer Kulcha
- Maida ( white flour ) 2 cups
- Dry Yeast 1 teaspoon
- Cooking Oil 2 Tablespoons
- Baking Soda 1/4 Teaspoon
- Sugar 1 teaspoon
- Salt 1 pinch
- Yoghurt 4 Tablespoons ( room temperature)
- Mik Warmed 1/2 cup
- Warm Water 1/2 cup
- Garlic Paste ( 1 teaspoon) optional
- Take a Glass Bowl ( do not use a metal utensil )
- Put some warm water in this glass bowl.
- Add the yeast and dissolve it.
- Add the Sugar and Salt.
- Leave this bowl aside for about 10 minutes.
- In 10 minutes you would see that some froth has formed on it.
- Meanwhile take a mixing bowl.
- Sift in the Maida ( flour) in it. It is good to sift the floor to put some air in it.
- Pour in the mixture of water , yeast which you prepared in step 6.
- Add the yoghurt in the flour.
- Put in the baking soda.
- Mix the flour together with all the ingredients and leave alone for 5 minutes.
- After 5 minutes put some oil in this mixture.
- Start kneading the dough with your hands.
- Add milk as required while kneading the dough.
- Once the dough is done cover it with a wet towel.
- Leave it for about 4 -6 hours.
- You would notice that the dough has doubled up in size due to the action of yeast and the baking soda.
- Knock it by hand to take the air out of this.
- Once you are read to cook the Kulcha heat up the Tava ( Fry Pan)
- Take a small roll of this dough and flatten it by hand to give it a tear shape. ( You can use the rolling pin as well). If it is difficult to handle due to stickiness , smear some oil on your hands.
- Put it on the heated pan and let it cook.
- If you wish you could brush some garlic paste on one side of this kulcha( to make Garlic Kulcha)
- Brush some oil and turn the side and cook the other side.
Serve it hot with some butter and the any meat or vegetarian curry.