When I started I was pretty sure I was making Kulcha from Rajeshwari’s blog but it became Naan but I am not complaining because it tasted really good. Thank you so much for such a wonderful recipe. I am putting the recipe here but if you want to go to the soure you are more than welcome to…
Maida/ all purpose flour/ plain flour – 1 cup
Milk – 1/2 cup (plus as needed)
Curd – 1 tblsp
Baking powder – 1/2 tsp
Cooking soda – 1/4 tsp
Sugar – 1 tsp
Salt – 1/2 tsp (or as needed)
Black sesame (optional) – As needed
Coriander leaves – As needed
Oil – As needed
Butter – As needed
- Mix flour, baking powder, baking soda and sieve it to make sure even mixing.
- In a mixing bowl, place the flour and make a dent in the middle.
- Add sugar, salt, curd and milk.
- Gather to make a dough and knead for a minute.
- Rest aside covered properly for an hour.
- Again knead well to make the dough smooth.Divide into 4 equal balls.
- Roll with generous dusting over a counter top.
- When its half rolled, add few drops of oil and spread it.
- Again roll to a thin kulcha. Adding oil at the bottom makes it easy to spread without shrinking. Do not worry about the shape.
- Take the rolled kulcha in your hand and sprinkle some sesame seeds and chopped coriander leaves.
- Again keep the kulcha and roll gently over to make sure the sesame and coriander sticks to it well.
- Heat a tawa and now spread little water on the top of rolled kulcha.
- Take the kulcha carefully and put it over the hot tawa in such a way that the water brushed side is down.
- Cook covered in medium flame. (water should be applied over the plain side of the kulcha and the water applied side should be put to the tawa first. The sesame side should be on top).
- Once you see bubbles on the top, you either flip it in the tawa itself and cook or put it over direct flame with sesame seeds side down.
- Wait till brown spot appears and brush it with butter.