Kulcha (Indian Leavened Bread) Recipe
Ingredients
- 500g (4 cups) All-Purpose Flour
- 10g (2 tsp) Sugar
- 7g (1 packet) Instant Dry Yeast
- 7g (2 tsp) Salt
- 250ml (1 cup) Warm Milk (about 37°C or 98.6°F)
- 50g (1/4 cup) Plain Yogurt
- 30ml (2 tbsp) Vegetable Oil
- 10g (1 tbsp) Nigella Seeds (optional)
- Butter, for brushing
Introduction
Welcome to our journey into the world of Indian bread—a culinary adventure rich with history and flavor. Today, we are diving into the delightful universe of Kulcha, a type of leavened bread that hails from the Punjab region of India. Its versatility makes it a favorite both in street food stalls and fine dining establishments. With a slightly crisp exterior and a soft, chewy interior, Kulcha is the perfect accompaniment to spicy curries, tangy pickles, or enjoyed simply with a dollop of butter. Let’s embark on this delicious venture, where the simplicity of ingredients meets the complexity of flavors.
Kitchen Equipment Required
- Mixing Bowls
- Measuring Cups and Spoons
- Rolling Pin
- Baking Sheet
- Clean Kitchen Towel
- Oven or Tandoor
Cooking Time
Total estimated time: 1 hour 30 minutes
Instructions
Step 1: Preparing the Dough
In a large mixing bowl, combine the all-purpose flour, sugar, instant dry yeast, and salt. Mix well. Create a well in the center and pour in the warm milk and plain yogurt. Gradually mix the ingredients together until a soft dough forms.
Turn the dough out onto a clean, floured surface and knead the dough for about 8-10 minutes, or until it becomes smooth and elastic. This step is crucial for developing gluten in the dough, which gives kulcha its characteristic chewy texture.
Step 2: Dough Rising
Lightly oil the mixing bowl and place the dough back inside. Cover it with a clean kitchen towel and let it rise in a warm, draft-free area for about 1 hour, or until the dough has doubled in size.
Step 3: Shaping the Kulcha
Preheat your oven to 220°C (428°F) or heat your tandoor if you have one. Punch down the risen dough to release excess air. Divide the dough into small balls, approximately 60g (2 ounces) each. Roll each ball into a flat round, about 6-8 inches in diameter, using a rolling pin.
Sprinkle nigella seeds across each round and lightly press to ensure the seeds stick to the surface.
Step 4: Baking the Kulcha
Place the kulcha rounds on a baking sheet. Bake them in the preheated oven for about 8-10 minutes, or until puffed and lightly golden brown. Alternatively, cook them in a tandoor until they puff and get the traditional charred spots.
Step 5: Finishing Touches
Once baked, immediately brush the kulchas with butter to give them a rich flavor and softer crust. Serve hot.
Conclusion
Congratulations on crafting your own homemade kulchas! This versatile bread adds a magical touch to any Indian meal, acting as both a staple and a delicacy. With each bite, you’ll appreciate the role of yeasted bread in culinary cultural exchange—simple yet profound, and ever so satisfying. Keep experimenting with filling variations and pairings, and soon you’ll master the art of Indian bread-making. Here’s to many delicious creations ahead!
