Plain Kulcha / How To Make Kulchas At Home

    Kulchas are very popular leavened flat bread eaten mostly in India and Pakistan.The dough of the kulchas are kept for few hours to proof, then its rolled flat and baked in an earthen clay pot/tandoor. When making at home you can either bake them in an oven or on a stove top. I usually prefer to make them using hot griddle on a stove top as it is hard to find these traditional earthen claypot/tandoor in this today’s modern kitchens. These delicious, soft and buttery kulchas pair perfectly with any spicy mutton, chicken, paneer or veg preparations. 
    In Punjab, kulchas are especially eaten with spicy choley (chickpea curry). Amritsari kulcha is one of the very famous preparation of the Amritsar city in Punjab. In Northern Punjab regions of Pakistan, Kulchas are largely eaten with any spicy curry as a breakfast item. 
    For Kulcha dough, either yeast or soda can be used as a leavening agent. Here I have used combination of baking powder and soda along with yoghurt. Proofing time totally depends on the leavening agent that is used-in for making the dough. In case of yeast, it takes little less time for the dough to get risen and become fluffy. If using soda along with curd, more you give them time to rise, the better will be the kulchas. In winters, generally it takes as long as 12 hours for the dough to rise, get soft and fluffy. 
    Using kasuri methi and black sesame for sprinkling on the top is optional. You can also add chopped mint or coriander leaves and nigella seeds or just leave it plain. But, adding them gives a lovely kick of flavours to the kulchas. Now, let’s head on to the making of perfect, soft and delicious kulchas…

Method:-

Sift  all purpose flour in a bowl

Add salt, sugar, baking soda, baking powder and combine well.

Make a well in centre-add oil, yoghurt, mix

Gradually, add milk and mix until all the flour comes together to form a dough (do not add all the milk at a time)

Knead the dough well for 4-5 minutes until it is very soft and smooth

Place the kneaded dough in large bowl and cover it with clean damp kitchen towel

Place the bowl in warm place for 4-5 hours (I kept it overnight for approx 7 hours). After proofing, dough becomes very soft and fluffy. This indicates that your dough is ready for making kulchas.

Gently knead the dough again for a minute or 2

Divide the dough and make equal sized balls depending upon the size of the kulcha you want to make. I made 15 Kulchas out of this prepared kulcha dough

Heat a flat griddle, grease a platform or rolling board.

Take one ball, sprinkle some black sesame seeds, kasuri methi and gently press it with fingers as shown in pic 1.

Roll it into 5 inch disc with thickness of 6-7 mm as shown in pic 2.

Gently place the kulcha on hot griddle with sesame seeds side up. 

You will see the kulcha  will start puffing up as in pic 3 and pic 4. Leave it for around 30-40 seconds.

Drizzle some ghee/oil/butter and gently flip the Kulcha.

Allow it to cook for another 20-30 seconds other side as well.

Take it off the griddle and place it in on a plate and cover with aluminium foil to keep it soft and hot

Serve it with choley or any gravy of your choice.