Ingredients
- 3 cup All Purpose Flour/ Maida
- 3 tsp Dry Instant Yeast
- 3 tsp Sugar
- 0.5 tsp Salt
- 3 tsp Oil
- 1.5 cup Water (Luke Warm)
Servings: Kulcha
Instructions
- First of all activate yeast, for that take sugar and yeast in a bowl. And pour half cup (0.5 cup) of luke warm water over that. Mix lightly. Cover and keep aside for 10-15 minutes.
- Meanwhile sieve maida in a wide bowl, and add salt. Mix well.
- Now add oil and mix well by rubbing between your palms. (So that oil is mixed with all maida.)
- Now after 10-15 minutes check your yeast mix, it should be fermented yet.
- Now add this yeast mix in your maida, and mix all over again by rubbing between your palms.
- Now add another half cup of luke warm water and mix well. And add remaining half cup of water (as needed) in batches until it starts leaving sides.
- Now take that out on a cleaned platform and dust some flour.
- And knead for another 2-3 minutes with very soft hands until it is soft and smooth. (Knead it with very soft hands, do not over do it)
- Now grease the dough and bowl. Keep the dough in bowl, cover tightly (so that no air should pass) Keep in a warm place for 1 hour.
- Check the dough after an hour, it should be fermented by now and double in size.
- Now punch the dough and fold it again with very light hands.
- Now roll the dough like a log. and cut in to 12-14 equal portions.
- Roll each portion in a ball (grease your hand if required) shape and cover and keep aside.
- Now heat tawa on high flame.
- Take 1 ball and flatten it like a thick roti.
- Put it on a heated tawa. When it starts bobbling. flip it.
- Now when you see bubbles on other side also, press lightly with spatula and flip it again.
- Now keep pressing lightly and keep rotating kulcha and cook from sides. It should blow like a ball.
- Remove and lower the heat of tawa and keep cooked kulcha on a plate, and grease it with ghee or oil and sprinkle some red chili powder and chopped fresh coriander leaves. (Make sure to place some ring or coaster on a plate and keep placing kulcha over that, otherwise the lower kulcha will be soggy)
- Now for next kulcha, clean your tawa and then only take another ball and start rolling like the previous one. (otherwise it may dry and will not blow)
- Cook all kulcha the same way and stack them one over another. And keep your plate covered with any lid or box, so that they remain soft.
- Now serve with matra or any bhaji of your choice.
- You can also use it as a pizza base.
- You may also stuff it with cooked vegetables (of your choice) and cook it on tawa and make stuffed kulcha.
Recipe Notes
- First of all check, if yeast is not bubbled (fermented), discard it. That means yeast is not good or it might be very old to use.
- For better results sift the maida well before using.
- Knead the dough with very light hands until it soft and smooth.
- You may also add flavors to your bread (mix spices or herbs with dry maida).
- You may also use sesame seeds, kalonji (Black cumin/ Black onion seeds), ets, to top your kulcha after rolling and before cooking.
- While cooking make sure your tawa is on high flame and keep pressing lightly and rotating to blow it nicely.
“Be Vegetarian Be Happy”
“Live and Let Live”
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