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Kulcha 

This is an awesome tasting Indian leavened bread.  It can make a tasty snack. Light crispy puffed leavened bread.

3 cups Plain flour
1 tbsp. Oil
1 tsp. Dry yeast - or one packet
1/4 tsp. Baking powder
1 tsp. sugar
1/2 cup warm Milk
2 tbsp. Yogurt
Salt to taste
Milk for kneading if required

Sprinkle yeast and sugar over warm water. Keep the mixture aside for 5 minutes or until frothy. Sieve the salt and flour together into a large bowl. Make a well in the center. Add the yogurt. Sprinkle the baking powder over yogurt. Allow it to stand for 2-3 minutes.

Now, pour the oil, yeast mixture into the well and mix gradually. Use milk as required, to make a soft yet stiff dough. Brush dough will oil. Cover with a damp cloth. Keep this aside for 4 hours to allow it to rise.
 
Grease palms well and punch dough in the middle and knead until soft and elastic. Cover it again and keep aside for 10 minutes.

To make the Kulcha:

Break of a lump of dough. Flatten the ball. Place it on the prepared floured surface. Use a rolling pin to roll it out into a circle about 2-3 inches in diameter. Now fold the dough over itself. Now roll it out into a long log. Then roll it around itself into a spiral. (Like a Cinnabon...hmmm... yummm ) Now flatten the spiral and
roll again on a lightly floured surface until about 5 - 6 inches in diameter. Roast on hot griddle, tandoor or even a hot grill till golden spots appear. Or shallow fry on griddle.

Serve hot with your favorite gravy, vegetables, dals, etc.

 

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