Bread kulcha – Indian Flat bread
Kulcha bread along with Punjabi chole and onion pickle was the dinner last night. You can imagine a Punjabi family when eating dinner of kulcha, chole; it instantly multiplies the happiness.
Ignoring the chole part, I will be sharing the recipe of bread kulcha today. These baked kulchas reminded me of mom’s house in Amritsar. Food and emotions 🙂 emojies
To start I must say these kulchas are easy to make, I used kasuri mathi (fenugreek leaves) coriander seeds, cumin and chilly powder to flavour the kulchas. Feel free to use flavours of your choice. You can also stuff the kulchas with potato or paneer stuffing.
If using blue bird dry yeast – In a small bowl, sprinkle yeast over 1 cup lukewarm water, add in few grains of sugar. Stir with a spoon, cover and keep aside for 5 minutes, until it becomes slightly frothy.
If you are using instant dry yeast – you can skip this step and can add the yeast along with rest of the ingredients in the bowl.
Never add all the liquid (milk or water) in the flour at one go. Because every flour has different absorbency level. Go by your judgement and see if you require more or less liquid. When finished, dough should be completely smooth and elastic slightly tacky to touch.
You can very well hand-knead the dough, or use a machine to knead. but it’s easy to add too much flour during this process specially kneading with hands. Avoid adding in extra flour because this will result in a somewhat tougher bread. Have patience, the dough will come together.
The oven time also depends on the size of your kulcha. The bigger size kulcha might take a little long time. Basically when your house starts to smell of fresh baked bread scent and the kulchas starts to get golden colour around the edges, it’s done.