About:

Kulchas are very popular leavened flat bread eaten mostly in India and Pakistan. When making at home you can either bake them in an oven or on a stove top. They’re so soft, so chewy and the flavor is just so good. There really are no words to describe just how good these are. They are so simple and the dough is really easy to work with. These pitas are going to transform your lunches and even your dinners!

Yields-8-10
Preparation time-10 minutes
Waiting time – 4 to 5 hours
Cooking time-30-35 minutes

Ingredients:

• Wheat flour/atta-2cups
• Powdered Oats – 1/2 cup
• Yogurt-1/4cup
• Warm water/milk-1/2-3/4cup (as required for the dough)
• Baking soda-1tsp
• Salt- to taste
• Oil-2tbsp + for toasting kulchas

For topping:

• Kalonji/onion seeds
• Finely chopped coriander

Procedure:

• Sift atta and Oats in a bowl
• Add salt, baking soda,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.

• After the rising time Gently knead the dough again for a minute or 2
• Divide the dough and make equal sized balls, take one portion, sprinkle some kalonji and gently press it with fingers and roll it into 5 “ disc with thickness of 6-7mm.
• Heat a griddle, gently place the kulcha on hot griddle and cook on a medium low flame.
• Once the kulcha starts puffing up , drizzle some oil/butter and flip and let it cook on the other side.
• Once both eisdes are cooked take it off the griddle and repeat with othe portions of the dough.
• Sprinkle some fresh coriander on kulchas

Serve hot with:

Spicy Kadai Soya

Pumpkin/Squash Dal/Lentils curry

Pumpkin/Squash Babycorn curry

Note:

• Whole wheat flour can be replaced with all purpose flour or use 50:50 for more soft and fluffy texture.
• Kalonji can be replaced with black/white sesame seeds.