Yield: 1 servings
|3 cups||Plain flour|
|1 teaspoon||Dry yeast|
|¼ teaspoon||Baking powder|
|½ cup||Warm milk|
|\N \N||Salt to taste|
|\N \N||More milk for kneading if required|
Sprinkle yeast and sugar over warm water.
Keep aside for 5 minutes or till frothy.
Mix salt and flour, take in a large plate.
Make well in centre. Put curds in well.
Sprinkle baking powder over curds.
Allow to stand for 2-3 minutes. Pour oil, yeast solution, in well and mix gradually.
Use milk as required, to make a soft stiff dough.
Brush dough will oil. Cover with inverted bowl.
Keep aside for 4 hours. Longer if weather is cold.
Grease palms well and punch dough till soft and elastic.
Cover again and keep aside for 10 minutes.
Break of a lump of dough.
Roll or pat to a thick round about 6" diam.
Roast on hot griddle, or tandoor, till golden spots appear.
Or shallow fry on griddle.
Serve hot with gravied vegetables, dals, etc.
Making time: 45 minutes (excluding keeping time) Makes: 6-7 kulchas
Shelflife: best fresh, or refrigerate dough till used.
Note: Do make kulchas perfectly round, the charm is in rolling them oval or pulled from one end.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.