Essential Quick and Easy Kulcha
An often overlooked flatbread on the Indian table is the Kulcha, it is a close cousin of Naan, but then again, it is its own thing. It is much lower maintenance than naan, as it is gently and quickly leavened using baking soda and yogurt. It is also much lighter, as there is very little fat in the dough and brushing the finished kulcha with butter or ghee is also optional.
The kulcha traditionally originates from Punjab, and can be made stuffed, not unlike parathas. The simpler classic variety that I offer here is soft, there are crisper variations which is the Amritsari Kulcha. In fact, there are a lot of specialized unique varieties out there. However, let us start with the essential kulcha. In a week that has been a really crazy blend of turbulent, warm fresh kulchas come to the rescue. In fact, the week with mom’s health issues has completely overshadowed a BIG milestone. My girl graduated!!! But that is always life, rain and sunshine coexist to result in a beautiful garden.
The process of making the kulcha dough is pretty simple. You mix all the ingredients and let it rest for 30 minutes, you get a soft and puffy dough. Roll it out, and cook on a skillet and you are in the kulcha business. You can make this in larger quantities and keep it in the refrigerator for up to a week. Just bring it back to room temperature before using. And finally, your cooked kulchas if left over can be frozen very comfortably. Extra kulchas also make a great base for a pizza.
Yes, I have been having all kinds of fun experimenting with toppings, so very soon, I will share my kulcha pizza adventures.
It is very important to use a heavy bottomed pan/tawa that is well heated. So start heating the skillet while you are rolling out your kulcha. This is very essential.
Do not roll your kulcha too thick, it should be the just slightly thicker than a paratha.
And your kulchas are the perfect accompaniment for chicken, chickpeas and paneer.
PrintEssential Quick and Easy Kulcha
Ingredients
1 cup all purpose flour3/4 cup whole wheat flour (atta)
1 tablespoon oil or butter
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup natural yogurt
To finish
Melted butter
Chopped cilantro
Instructions
In a mixing bowl mix together the all purpose flour, whole wheat flour, oil or butter, baking powder, baking soda.Add in the yogurt for a scraggy dough, and enough water (about 1/3 to 1/2 cup) to form a smooth, not wet dough.
Cover and set aside in a warm place for 30 minutes.
Mix the melted butter and cilantro for brushing and set aside.
Heat the cooking skillet or griddle on medium heat.
While this is heating, break the dough into golf ball sized pieces, roll into 6 to 7 inch circles.
Place this on the pre-heated skillet and cook for 3 minutes, the bread should start blistering and puff up in parts, and turn pale golden.
Turn the kulcha and cook the second side.
Brush with the melted butter and cilantro mixture.
Serve with your favorite dish.3.1https://spicechronicles.com/essential-quick-and-easy-kulcha/
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