Kulcha Bread is a very popular street food in North India. It is normally eaten with Matara but often it is eaten with Chole too. For years I bought Kulcha from stores only but once I tried making it, I found it so easy to make that now I will never buy it from the grocery store.
|Preparation Time:||2-3 hours|
|Maida (all purpose flour)||600 gm|
|Lemon Juice||1 tsp|
|Vegetable Oil||1 tsp|
- Mix yeast, 1/2 tsp sugar and a pinch of salt in 250 ml of lukewarm water. Make sure that there are no lumps. Leave it for 15 min.
- Yeast will become frothy in about 15 minutes.
- In a mixing bowl, take flour, 1 tsp of salt and a pinch of sugar. Add yeast mixture and yogurt.
- Knead the dough. Dough should be softer than the roti dough and slightly sticky. Dab it with the oil.
- Cover the dough and let it rest for an hour or two. Dough would rise and become double in size.
- Heat the griddle.
- Punch down the dough and knead it for a few minutes. It should not be sticky. Divide the dough in 20 – 25 equal parts.
- Take each dough ball and roll it with the help of a rolling pin to about 6 inches in diameter. Use very little dry flour while rolling the dough otherwise the kulcha will become dry.
- Put the rolled dough on the griddle.
- As soon as you see some bubbles in the bread, flip it over.
- After a minute, flip it again and start pressing it with a cloth or paper towel to help it puff up.
- Once it puffs up, take it off the griddle. Don’t brown it too much. Kulcha Bread is ready.
- Salt works as a stabilizer while working the yeast. This prevents the yeast to become too active and reduces the yeast smell in the dough.
- Kulchas can be made beforehand and kept in a casserole.
- Serve it with hot matara.