Kulcha

RecipenKitchen Recipe 1 h 40 min · Serves 6 · Pakistani

Why make it Soft, fluffy round breads made with yogurt and milk, topped with nigella and sesame and brushed with butter. They bake in a hot home oven and go well with chanay, daal or any curry.

You’ll need

Serves 6 400 g plain flour (maida), plus extra for dusting 1 tsp baking powder ½ tsp baking soda 1 tsp sugar 1 tsp fine salt 120 g plain yogurt, at room temperature 130 ml warm milk, plus a little more if needed 2 tbsp neutral oil, plus extra for greasing the bowl + 4 more in the full recipe

1 Step 1 of 10 Whisk the flour, baking powder, baking soda, sugar and salt together in a large bowl. Make a well in the centre.

2 Step 2 of 10 Add the yogurt, oil and most of the warm milk. Mix with your hand until a shaggy dough forms, adding the remaining milk a spoonful at a time if there are dry patches.

3 Step 3 of 10 Knead on a lightly floured surface for 8 to 10 minutes until the dough is smooth, soft and slightly tacky but not sticking to your hands.

4 Step 4 of 10 Rub a little oil over the dough, return it to the bowl and cover with a damp cloth. Rest in a warm spot for 1 hour, until puffy and about one and a half times bigger.

5 Step 5 of 10 About 20 minutes before the rest ends, put a heavy baking tray or pizza stone on the middle rack and heat the oven to its highest setting, ideally 240 to 250°C. The last 5 steps are in the full recipe.

Cook’s tip Room-temperature yogurt and warm (not hot) milk help the dough rise evenly.

Kulcha

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