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Kulcha Recipe
Sapana Behl
A very soft and delicious kulcha which are baked o perfection and are best served with chole or spicy chana recipe.
5
from 1 vote
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Prep Time
2
hours
hrs
Cook Time
14
minutes
mins
Total Time
2
hours
hrs
14
minutes
mins
Course
Dinner, Lunch
Cuisine
Indian
Servings
4
People
Ingredients
1x
2x
3x
2
cups
all purpose flour
1/2
cup
wheat flour
1
teaspoon
instant dried yeast
1/4
cup
yougurt
1 1/4
cup
warm water
1
tablespoon
olive oil
1
teaspoon
salt
1
teaspoon
sugar
2
tablespoon
butter
4
tablespoon
coriander leaves,chopped
Instructions
In a mixing bowl add sugar and yeast. Pour warm water over it and let the yeat poof for 10 minutes.
If the mixture is bubbly and frothy then go ahead otherwise discard the batch and start over again.
In another mixing bowl sift flours and salt. Stir in oil and yoghurt. Add a little water at a time and knead a slightly sticky dough.
Knead the dough for about 10 minutes and let it rest in an oiled bowl for 2 hours or until doubled in size.
Once the dough has risen, preheat oven to 220°C and line a baking tray with dry flour or grease with oil.
Divide the dough into 8-10 equal parts and start working with one ball of dough.
Dust the work surface with dry flour and roll the ball into a chapati size circle but slightly thicker than roti about 1/4 inch thickness.
Transfer the rolled circles onto the prepared tray, brush with melted butter and sprinkle coriander leaves.
Bake in preheated oven for 5 to 7 minutes or until soft and fluffy.
Remove from oven and serve warm with chole curry.
Notes
The dough might be sticky but you can work with it using a little dry flour.
Store the leftovers in freezer safe bags.
Keyword
amritsari kulcha recipe, How to Make Baked Kulcha, kulcha recipe
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