Kulcha Bread is a very popular street food in North India. It is normally eaten with Matara but often it is eaten with Chole too. For years I bought Kulcha from stores only but once I tried making it, I found it so easy to make that now I will never buy it from the grocery store.

Ingredients

Method

1. Mix yeast, 1/2 tsp sugar and a pinch of salt in 250 ml of lukewarm water. Make sure that there are no lumps. Leave it for 15 min.



2. Yeast will become frothy in about 15 minutes.



3. In a mixing bowl, take flour, 1 tsp of salt and a pinch of sugar. Add yeast mixture and yogurt.



4. Knead the dough. Dough should be softer than the roti dough and slightly sticky. Dab it with the oil.



5. Cover the dough and let it rest for an hour or two. Dough would rise and become double in size.



6. Heat the griddle.
7. Punch down the dough and knead it for a few minutes. It should not be sticky. Divide the dough in 20 – 25 equal parts.
8. Take each dough ball and roll it with the help of a rolling pin to about 6 inches in diameter. Use very little dry flour while rolling the dough otherwise the kulcha will become dry.



9. Put the rolled dough on the griddle.



10. As soon as you see some bubbles in the bread, flip it over.



11. After a minute, flip it again and start pressing it with a cloth or paper towel to help it puff up.



12. Once it puffs up, take it off the griddle. Don’t brown it too much. Kulcha Bread is ready.

Notes

1. Salt works as a stabilizer while working the yeast. This prevents the yeast to become too active and reduces the yeast smell in the dough.
2. Kulchas can be made beforehand and kept in a casserole.
3. Serve it with hot matara.

Summary

Recipe Name

Kulcha Bread

Author Name

Ruchi Garg

Published On

2012-02-08

Total Time

3H

Average Rating

5 Based on 2 Review(s)