About:

This yummy dish gets a fresh twist with a unique topping. Pizza and flatbreads are in constant dinner rotation but today I felt like trying something apart from pizza so tried this kulchas topped with potato, tomatoes, spinach without any cheese. This flatbread/ kulchas recipe is a twist on my pizza dough, however I tried to avoid yeast and added a splash of yogurt, baking sods and garlic-infused olive oil.

Yields-8-10 Preparation time-15 minutes
Resting time-1 hour
Cooking time-25-30 minutes (3-4 minutes/kulchas)
Ingredients:

• Whole wheat flour-2cups
• Baking powder-1/2tsp
• Baking soda-1/2tsp
• Salt-1tsp
• Natural yogurt/curd-1/2cup
• Olive oil-2tbsp

For garlic topping:

• Garlic-4-5cloves
• Kalonji-2tbsp
• Parsley- 1/4cup (can substitute with cilantro/coriander)
• Olive oil-2tbsp +1tbsp
• Sliced Potato-2medium
• Spinach leaves-1cup
• Sun-dried tomatoes- as required (alternatively fresh tomatoes can be used)

Procedure:

• In a mixing bowl, combine wheat flour, salt, baking powder, baking soda mix well.
• Add in yogurt, oil, water and mix well until it comes together into a dough.
• Place the mixture on a lightly floured surface and knead well for few minutes.
• And now place in a greased bowl wrap it with cling film and let it sit for 1-2hours.
• Meanwhile prepare the topping.

For Kulchas:

• After resting time- divide to 8-10 equal portions.
• Take one portion and sprinkle some nigella seeds, dust some dry flour and start rolling into small sized kulchas.
• Heat a griddle or tava and place the rolled kulchas on the tava.
• Cook one side partly, flip and spread the garlic-parsley mixture on the partially cooked surface, flip again and cook the garlic coated surface for few seconds.
• Once both the sides are cooked, before taking off top it with sauted potato slices, tomatoes and spinach,
• Repeat with the rest of the dough and topping.

Serve hot as bread or with chickpeas in tomato walnut gravy.

For topping:

• Now place garlic, parsley (coriander), olive oil in a food processor and pulse until crushed.
• Now add sliced potato, drizzle some olive oil and saute until tender (add in tomatoes and saute if using fresh tomatoes)
• Now transfer the sauted potatoes, sun-dried tomatoes, (or tomatoes if using) to a plate, add fresh chopped spinach to it and set aside.

Note:

• I used potato with the skin and topping can be personalised, I used sun-dried tomatoes for topping, fresh tomatoes can also be used.
• Topping is optional but requires a gravy to serve with Kulcha