A daily bread from Pakistani streets, kulcha is made by leavening a yoghurt dough with a touch of yeast, rolling it thin and cooking it dry in a cast-iron pan. Its lean, thin build makes it a lighter option than most other yeasted breads.
Knead the yoghurt, yeast, baking powder and salt into the flour, adding water a little at a time if needed for a soft dough.
Cover the dough with cling film and leave it to rise in a warm spot for 30 minutes.
Divide the dough into 6 equal pieces, roll into thin rounds and cook dry in a hot cast-iron pan for 2 minutes per side until puffed.
Wrap any unbaked dough pieces in cling film and freeze them, thawing and cooking as needed.
You can wrap any leftover dough pieces in cling film and freeze them; cook on the same day you thaw them. Allergens: contains wheat (gluten), milk and dairy (yoghurt).
Preheating the pan thoroughly helps the bread bubble up and stay softer.
Admin DadaGastro · verified in test kitchenTavayı 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.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.