Kulcha Bread
This kulcha bread is my version of the famous no yeast Punjabi bread. Soft flatbread with a touch of coriander leaves and cumin seeds. With this recipe is very easy to prepare and cook it at home. Eat them with curry, yummy!
Servings: 4 breads
Ingredients
- 2 cup bread flour
- 2 tablespoon unsalted butter , melted
- ¼ cup plain yogurt
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon granulated sugar
- ½ teaspoon cumin seeds
- 100 ml water , room temperature
- chopped coriander
Instructions
- In a standing mixer bowl, add all the ingredients except water. While mixing to incorporate everything, add in water. Knead for 10 minutes. Form dough into a ball and place it in a greased bowl. Coat the dough well with oil. Cover the bowl with cling film and leave it to rest for 1 hour.
- Oil your working surface. Take the dough and divide it into 4 portions and turn each of them into balls.
- Take one ball. Wet its top surface with some water, using your fingers. Lightly press the wet surface on chopped coriander. Roll the ball into a thin disk (coriander side on top). Repeat with the rest of the balls.
- Heat a flat pan with some oil, using medium heat. Place one rolled out disk on it. Wait until it puffs up with air bubbles. Flip and continue cooking until it's fully cooked. Keep cooked kulcha under a towel to keep them hot. Repeat with the rest.
Notes
- They're delicious when eaten hot. Soft and fluffy. Usually eaten with chickpea curry but I've tried with meat curry, hummus, roasted bell pepper, avocado and fried egg. As equally delicious!
- If you have any balance cooked kulcha, keep them in a bag and put them in the fridge. When you want to eat them, simply reheat them in the microwave to get that soft and fluffy texture again.