Recipe for Super Soft Kulchas
Kulcha is a flat, leavened bread from India. Although most commonly served with a spiced gravy of chickpeas, this soft and delicious bread is a perfect accompaniment to many gravy dishes.
Equipment
- Mixing bowl
- Rolling pin and board
- Oven
- Baking Tray
Ingredients
- 500 gm Refined Flour
- 7 gm Instant Dry Yeast
- 10 gm Sugar
- 5 gm Salt
- 150 ml Yoghurt with 10% Fat
- 2 tbsp Any neutral tasting Oil
- Water; for kneading
In addition
- Kasuri Methi (Dry Fenugreek Leaves); for sprinkling
- Oil; for greasing the baking tray
- Refined Flour; for dusting the baking tray
Instructions
- Combine yeast, sugar and 50 ml of warm water. Wait till you see bubbles.
- In a mixing bowl, combine refined flour and salt.
- Add the sugar and yeast mixture. Mix.
- Add yoghurt. Mix.
- Add water and knead it to a smooth dough. If you knead with hand, knead for about 10 minutes.
- Add oil. Knead again.
- Round the dough, cover it and rest it for about 1 hour OR till the dough doubles in size.
- Knock the dough and knead it once more.
- Now, divide the dough into equal portions. You can divide it into approximately 25 parts, to make small kulchas.
- Grease and dust the baking trays OR place a baking sheet on the baking tray.
- Roll the dough ( approximately 6'' diameter). and place them next to each other on the baking tray.
- Rest the rolled dough for about 30-45 minutes in a warm place OR till it rises and becomes light.
- Preheat the oven to 200 deg C for about 10 minutes.
- Sprinkle some water on the kulchas. Sprinkle some kasuri methi on the kulchas (They will stick to the kulchas).
- Bake them for about 7-8 minutes.
- Once done, remove and let them cool on a wire rack.
- Once cooled, you can keep them in a bread box with a tight lid till further use.