Hello all great cooks and chefs!!

Today I am going to share one of the easiest recipes for making Kulchas at home and that too on Tawa(Griddle). Now-a-days Kulchas and Naans are famous all over the world because of the long-lasting freshness and easy storage. So just don’t worry if you have a pack of unexpected guests or some friends invited for dinner. This recipe would not only win their hearts but you will enjoy making them too.

Many a times I have got request to share recipe made on stove-top rather than in oven or microwave.So without wasting time lets jump to this yummy recipe. 😀

INGREDIENTS:
1. All Purpose Flour (Maida) – 5 cups
2. Yoghurt(dahi) – 8 tbsp (¹⁄₂ cup) (thick)
3. Salt – 1 tsp
4. Baking soda – ¹⁄₂ tsp (optional)
5. Baking powder – ¹⁄₄ tsp(optional)
6. Active dry yeast – 2 tsp
7. Warm water – 1 and ¹⁄₄ cup or as required
8. Cooking oil – 4 tbsp + ¹⁄₂ cup (for cooking)
9. Sugar – 3 tsp
10. Cilantro (dhaniya) finely chopped – 4 tbsp (for garnishing)
11. Onion seeds/Nigella (kalonji) – ¹⁄₂ tsp (for garnishing)

METHOD:

|Preparation time : 1 hr | Cooking time : 20 mins | Makes 15 (medium sized) kulchas |
1. Warm the water in microwave for 30 secs. Add yeast and sugar in it and let them dissolve and swell up.

1. Take a tureen (paraat). Sieve the flour, baking soda, baking powder in it and mix them well. Please see the baking soda and baking powder are optional if you have yeast, but if there is no yeast just double their quantities here.Also mix in the salt.

2. Now add the yoghurt (dahi) in it with oil. Mix them well. Start adding the warm water gradually such that all the water is absorbed by the flour and combine it well to form a soft dough.

3. Cover the dough and let it rest on the counter for about 35- 45 mins.

4. Uncover it and knead it well with your hands again.

1. Heat a griddle (tawa) on medium heat for 2-3 mins.

2. When it is sufficiently warm , pinch a lemon size portion from the dough and make a round pedha(ball) by flattening between your palms. Dust it in flour and start rolling it .

3. When it is rolled up to 3 cm in diameter, sprinkle some fresh dhaniya and kalonji on it and continue rolling again.
   

4. Roll it to a Parantha size or roti size and then flip on the griddle.
   

5. Let it cook on one side . When you see bubbles on the other side , flip it and let it cook on other side as well.This will take 1 or less than 1 min.(Each side takes 30 sec on a heated tawa, sometimes even less).
   So you see these brown spots ,when you turn it.

6. If you want to store for future use, don’t cook it much and remove them from heat and keep them in a cling wrap or casserole or any utensil. Allow them to cool and then store in ziplock bags.Else continue with the next step.

7. When both the sides have cooked ,flip it again and apply some oil on the top side.
   

8. Then flip it again with a flat spoon (palta).Press the other side slightly while applying oil on it. This will take 1 min or less in all(both sides).
   

9. When you see both the sides have some brown spots on them, it is cooked and ready to serve.
   

Serve them with your Favourite Dal makhani, chhole, matara, or shahi paneer and enjoy the weekend.:)
(Tips : This is a fool-proof recipe. Even if you don’t have dahi(yoghurt) you can make the dough by using milk in its place. If you don’t prefer adding baking soda, baking powders ,you may skip them completely. Just focus on kneading a soft, workable ,fluffy dough and everything else will fall in place.)

Please feel free to ask or suggest!! We are happy to hear from you !! 😀