I love indian breads very much, they are so much versatile and can be made in few minutes to have with curries..I make them a lot for dinner..So i couldn't take pics of them. I have been getting request from my viewers to post kulcha recipe. So few days back i made these in the morning and had them with vegetable salna(recipe soon).
Normally kulchas, naan, tandoori rotis are made in a tandoor. But i have a fail proof method which works like a charm for my naans and kulchas..I have already showed you that method in my coriander naan recipe. This is how i make my naan bread and kulchas..Love that so much..So hope you will try it out and let me know how it turns out for you..
Preparation Time : 5 mins
Resting Time : 30 mins
Cooking Time :45 sec to 1 min for each kulcha
Makes : 8 to 10 kulcha
All Purpose Flour / Maida - 2 cups
Sugar - 1.5 tblspn
Salt to taste
Baking Soda / Cooking Soda - 1 tsp
Curd - 4 tblspn
Oil - 2 tblspn
Water as needed
Nigella Seeds / Kalonji as needed
Butter or Ghee as needed to smear on top of kulcha
Take flour, salt, sugar and baking soda in a bowl. Mix well.
Add in 2 tblspn of oil and rub it with the flour so it is well mixed.
Now add in curd and water and make it into a soft dough.
Cover the dough and leave it to rest for 30 mins.
Now divide the dough into equal portions and take a ball.
Roll it into rounds. It should be little thick.
Now take some nigella seeds and sprinkle it over the kulcha, use a rolling pin to roll the nigella seed, so it is evenly spread and pressed over the kulcha.
Now flip it over, brush the other side with water.
Now place the water side over a hot tawa, as soon as you see some bubbles forming. show the tawa directly over hot flame. You will see black spots all over it..
Now remove the kulcha and spread it with butter or ghee.
|Take some plain flour in a bowl|
|add in salt, sugar and baking soda|
|add in some oil|
|Mix well so it is evenly distributed|
|add in curd|
|and some water|
|knead it to a soft dough...You have to knead it atleast 5 mins to make it smooth|
|cover and let it rest for 30 mins|
|Divide it into equal portions|
|Take a ball|
|Roll it into round|
|it should be little thick, not too thick, because it will puff up as it cooks|
|I took some kalonji / nigella seeds|
|sprinkle it over|
|roll it so it is pressed over the kulcha|
|brush it with water|
|put the water side down on a hot tawa|
|as soon as you see bubbles|
|flip the tawa over and show the kulcha over direct flame|
|it will get brown spots|
|now remove it to a plate|
|spread it generously with butter|