Today let’s make Kulcha, a soft yet hard white flatbread that tastes scrumptious coupled with curries and lentils. A winter must-have, we crave this bread as is or sometimes accompanied with meat curries.
- Preparation Time: 10 Minutes
- Resting/Preheating time: 20 minutes
- Cooking Time: 10 Minutes
- Serves: 2-3
- Refined flour: 450 g
- Sugar: 45 g
- Oil: 70 ml
- Salt: As required
- Water: 200 ml
- Green Chilli, chopped: 1
Dump the flour on a clean flat surface and create a well in the middle.
Add sugar and oil to the centre of the well; sprinkle salt on the sides of the flour.
Mix oil and sugar within the confines of the flour walls until it forms a slurry texture.
Now, slowly and steadily start incorporating a little bit of flour at a time with the oil-water puddle. Add water a dribble at a time to ensure that everything mixes well in the dough.
Stretch and pull the dough to make sure that the elasticity of the dough is uniform throughout.
Shape the dough into a ball and coat it with a few drops of oil to make sure it remains moist and fresh. Rest this ball in a bowl covered with a damp cloth for 15 minutes.
Meanwhile, preheat the oven for 20 minutes at 180-degree celsius.
Fifteen minutes later, cut the dough into small palm-sized balls.
Dust the floor with some flour and roll out a palm-sized ball into a thick flat disc and press one or two pieces of chopped chillies on it right in the centre.
Spray/ brush oil on a baking tray to ensure that the kulcha doesn’t stick to it while baking.
Place the tray in the oven and bake for 10 minutes at 180-degree celsius until the bread is cooked and golden amber bubbles have popped on the bread surface.
Serve hot with a spicy curry or hot dal to make a bleak winter evening feel cozy.
How will you serve this kulcha? Let us know below..