- 2.5 cups all purpose flour (maida)
- 4 tbsp yogurt (dahi or curd). or 3 tbsp yogurt + 1 tbsp milk.
- ½ tsp baking powder
- ¼ tsp baking soda
- ¾ cup water for kneading(gundne k lie) , add more if required
- 2 tsp sugar
- ¾ tsp salt or as required
- 2.5 tbsp oil or ghee
- some oil or ghee or butter for frying
- extra flour for dusting
- a few nigella seeds (kalonji) or till optional
- Mix the maida or all purpose flour, salt, sugar, baking powder and baking soda in a bowl.
- Make a well in the center. Add the curd, oil and water.
- Begin to mix the flour with the liquids first and then start to knead. Make a smooth and soft dough.
- In the same bowl or pan, cover the dough with a wet kitchen napkin(geele kpre se) and let the dough ferment for 2 hours.
Rolling And Making Kulcha
- Make small balls of the dough. Sprinkle some nigella seeds(kalonji) or till on the ball.
- With the rolling pin flatten the dough and roll each into a small-sized kulcha.
- Heat a griddle or a tava. Place the kulcha on the tawa.
- Cook one side partly till its 1/4 cooked. Flip and cook the other side till its 1/2 cooked.
- Apply ghee or oil on both sides of kulcha whilst cooking.
- Cook them till it gets golden spots and is evenly cooked. Make all kulchas this way.
- Serve them hot or warm with chana masala.
- They can also be stacked in a roti basket and then served warm.