Indian Kulcha
Description:
A popular bread from punjab region. It is soft yet tougher than Naan
Ingredients:
- 3 cups All Purpose Flour
- 1 tbsp. Vegetable Oil
- 1 tsp. Yeast (Dry)
- ¼ tsp. Baking Soda
- 1 tsp. Sugar
- ½ cup Milk(warm)
- 2 tbsps. Yoghurt
- Salt to taste
Preparation:
Sprinkle yeast and sugar over warm water. Keep aside for 5 minutes or till frothy. Mix salt and flour, take in a large plate. Make well in centre and add yoghut in it. Sprinkle baking powder over Yoghurt.. Allow to stand for 2-3 minutes. Pour oil, yeast solution, in well and mix gradually. Use milk as required, to make a soft stiff dough. Brush dough with oil. Cover with inverted bowl. Keep aside for 4 hours. Longer if weather is cold. Grease palms well and punch dough till soft and elastic. Cover again and keep aside for 10 minutes. Break of a lump of dough. Roll or pat to a thick round about 6" diam. Roast on hot griddle, or tandoor, till golden spots appear. Or shallow fry on griddle. Serve hot with gravied vegetables, dals, etc.
Serving:
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