A delicious Indian bread that is very popular in North India, and in Indian restaurants all over the world, the Kulcha has a unique texture and taste that make it a special treat for the palate. It has a neutral taste, with the appetizing aroma and mild flavour of nigella seeds. This makes it a great accompaniment for all kinds of gravies and subzis, especially spicy and tangy ones. If you follow these instructions for kneading and cooking the Kulchas, you will end up with a delightful treat that will earn you many compliments.
|Plain flour||1 1/2 Cup (24 tbs)|
|Instant dry yeast||2 Teaspoon|
|Plain flour||4 Tablespoon (For dusting)|
|Nigella seeds||2 1/2 Teaspoon|
|Butter||4 Tablespoon (For greasing)|
1. Combine the yeast, sugar and 5 tbsp of lukewarm water in a bowl and mix well. Cover it with a lid and keep aside for 10 minutes.
2. Combine the plain flour, yeast-sugar mixture, curds and salt and in a deep bowl and knead into a soft dough, using enough water.
3. Cover the dough with a lid or damp muslin cloth and keep aside in a warm place for 45 minutes.
4. Add the oil and knead very well.
5. Divide the dough into 10 equal portions.
6. Press a portion of the dough flat on a rolling board and roll into a 75 mm. (3) diameter circle using a little plain flour for rolling, sprinkle tsp of nigella seeds evenly over it.
7. Roll again out into a 125 mm. (5") diameter circle using a little plain flour for rolling.
8. Heat a non-stick tava (griddle) and place a kulcha over it with the nigella seeds side facing downwards.
9. Cook it on one side till it puffs slightly and then turn over.
10. Cook it on the other side till it puffs a little and then roast it on an open flame till it turns golden brown from both the sides.
11. Repeat the steps 6 to 10 to make 9 more kulchas.
12. Brush each kulcha with a little butter and serve immediately.