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Breads >> Kulcha
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Breads >> Kulcha


3 Cups Plain Flour 1 Tbsp. Oil 1 Tsp. Dry Yeast Tsp. Baking Powder 1 Tsp. Sugar Cup Warm Milk 2 Tbsp. Curds Salt To Taste More Milk For Kneading If Required
1-sprinkle Yeast And Sugar Over Warm Water.
Keep Aside For 5 Minutes Or Till Frothy.
2-mix Salt And Flour, Take In A Large Plate.
Make Well In Centre.
Put Curds In Well.
3-sprinkle Baking Powder Over Curds.
Allow To Stand For 2-3 Minutes.
4-pour Oil, Yeast Solution, In Well And Mix Gradually.
Use Milk As Required, To Make A Soft Stiff Dough.
5-brush Dough Will Oil.
Cover With Inverted Bowl.
Keep Aside For 4 Hours.
Longer If Weather Is Cold.
6-grease Palms Well And Punch Dough Till Soft And Elastic.
Cover Again And Keep Aside For 10 Minutes.
7-break Of A Lump Of Dough.
Roll Or Pat To A Thick Round About 6" Diam.
8-roast On Hot Griddle, Or Tandoor, Till Golden Spots Appear.
Or Shallow Fry On Griddle.
Serve Hot With Gravied Vegetables, Dals, Etc.

You can serve with your family and friends.
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