Kulcha– a north indian style flat bread which is often baked in tandoor oven and most sought after main ordered at restaurants. Instead of making the usual chapathi for dinner tried this for a change… nothing complicated just a few ingredients, used a regular tawa and cooked over stove top and over direct flame. There you go 🙂 restaurant style soft kulcha ready to be served! You can make it plain or stuffed or with variety of toppings, our fav is always garlic butter coriander and that’s what is made today!
- Maida – 2 & 1/2 cups (*see notes)
- Salt – 1 teaspoon
- Sugar – 1 teaspoon
- Baking soda – 1/4 teaspoon
- Baking powder – 1 teaspoon
- Oil – 2 tablespoon
- Yogurt – 1/4 cup
- Water – as needed *(check notes)
Ingredients for topping & finishing
- Minced Garlic – 1/4 cup
- Minced Coriander leaves – 1/4 cup
- Butter / Ghee – 3 tablespoons (for brushing)
Lets learn how to make this Kulcha….
Combine maida, sugar, salt, baking soda, baking powder, oil and mix well.
Now make a well and add in yogurt and start making a dough adding water. (It would probably drink 1 cup of water, do not pour all at once…. add little by little and knead)
Knead well and thats all you are going to do for the next 10 minutes. The dough will have to dance to your tunes and turn into a soft dough ball not too sticky nor rough.
Cover with the towel and let it sleep for 4 to 5 hours. (longer is even better)
Divide them into 8 equal portions, dust with some maida and roll it out. Take one dough ball and roll out little elongated. You may dust with some flour to roll out and it will shrink as you roll. We are going to make a elongated triangle shape flat bread- shape is not that important, just play with it and make it your way! ( about 1/4 th of an inch thickness recommended)
Now wet your fingers with some water and apply over the surface.
Turn the bread and stick up some minced garlic and coriander leaves.
Heat a good tawa with handle and keep it at medium flame. Make sure the tawa is hot enough before starting. Sprinkle some water to see it sizzle. Place the naan over the tawa with water side down. This will make the dough stick to the tawa.
Now cover the tawa with a doomed lid and wait for few seconds.
Now remove the lid – the kulcha will bubble as shown. Now flip the pan- do not worry the kulcha wont fall. Hold it over the direct flame about few inches away from the flame. (This is one option but if you think its to hard then move on to option 2)
Use tongs flip the bread over direct flame like shown. I used my oven rack over the stove and place the bread over it. You may use a chapati grill or roti jari/ jali too. Cook over direct flame for few seconds until you get light brown spots.
Remove and repeat the same for rest of the dough balls. Serve it with sizzling kadai paneer or paneer butter masala or chole masala or butter chicken.
- Makes 8
- Maida is double refined flour… so do not substitute with regular all purpose flour. You need bleached all purpose flour or pastry flour to yield good kulchas or else cardboard confirmed.
- You may use water to make the dough with little milk mixed… i have tried it without milk and it still turns out good.
- When cooking over direct flame, do not keep it for long time as it might burn the garlic and coriander leaves.
Some flat breads to try from our page…