Recipe- Kulcha /Flat Bread /Kaboos
“An Indian flat bread, usually serves with Matra”
Servings Prep Time
12-14Kulcha 2hours
Cook Time
30minutes
Servings Prep Time
12-14Kulcha 2hours
Cook Time
30minutes
Ingredients
Instructions
  1. 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.
  2. Meanwhile sieve maida in a wide bowl, and add salt. Mix well.
  3. Now add oil and mix well by rubbing between your palms. (So that oil is mixed with all maida.)
  4. Now after 10-15 minutes check your yeast mix, it should be fermented yet.
  5. Now add this yeast mix in your maida, and mix all over again by rubbing between your palms.
  6. 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.
  7. Now take that out on a cleaned platform and dust some flour.
  8. 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)
  9. 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.
  10. Check the dough after an hour, it should be fermented by now and double in size.
  11. Now punch the dough and fold it again with very light hands.
  12. Now roll the dough like a log. and cut in to 12-14 equal portions.
  13. Roll each portion in a ball (grease your hand if required) shape and cover and keep aside.
  14. Now heat tawa on high flame.
  15. Take 1 ball and flatten it like a thick roti.
  16. Put it on a heated tawa. When it starts bobbling. flip it.
  17. Now when you see bubbles on other side also, press lightly with spatula and flip it again.
  18. Now keep pressing lightly and keep rotating kulcha and cook from sides. It should blow like a ball.
  19. 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)
  20. 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)
  21. 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.
  22. Now serve with matra or any bhaji of your choice.
  23. You can also use it as a pizza base.
  24. 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.
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