Kulcha is a Pakistani street-food staple made by kneading yogurt and a little yeast into the dough, rolling it thin, and cooking it without water in a cast-iron pan. Its oil-free, thin texture makes it a lighter meal option than other yeast breads.
Knead the yogurt, yeast, baking powder, and salt into the flour, adding water gradually as needed, until you have a soft dough.
Cover the dough with plastic wrap and let it rise in a warm place for 30 minutes.
Divide the dough into 6 equal pieces and roll each into a thin round. Cook in a hot, dry cast-iron pan for 2 minutes on each side, until puffed.
Wrap the uncooked dough pieces in plastic wrap and freeze them. Thaw and cook as needed.
Wrap leftover dough pieces in plastic wrap and freeze them. Once thawed, cook them the same day. Allergens: wheat (gluten) and dairy (yogurt).
Tavayı yeterince ısıtmadan ilk ekmeği koydum, kabarmadı ve sertçe kaldı; ikinci ekmekten itibaren tavayı 2 dakika fazladan ısıtınca hepsi güzelce kabardı, ilk seferinde bu uyarıyı okumamıştım.
Hamuru 30 dakika yerine sıcak mutfağımda 20 dakikada iki katına çıkardı, fazladan beklettiğimde ise gereğinden fazla ekşidi. Kıvamı tutturmak biraz deneme gerektirdi, bir dahaki sefere sıcaklığı daha iyi takip edeceğim.
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