Tawa Kulcha

Kulcha is an Indian flatbread. It is more popular in Northern India. It is a variant of naan and is made by mixing maida, yogurt, milk, baking powder, baking soda, salt and sugar. Nigella seeds are also used in its making. It is baked in an earthern clay oven authentically, but for convenience we can use iron tava. Kulcha is ideally served with chhole.

Measurement: 1Cup = 180 ml
Makes: 3

Ingredients:

Maida - 1 1/2 cup approx and 1 1/2 tbsp for dusting
Warm milk - 1/3 cup
Yogurt - 1 1/2 tbsp
Baking powder - 1/2 tsp
Baking soda - a pinch
Sugar - 1/2 tsp
Salt - 1/2 to 3/4 tsp approx
Oil - 4 tsp
Butter - 2 tsp
Kalonji (nigella seeds) - 1/2 tsp
Corriander leaves (chopped) - 3 tsp

Procedure:

Sift maida, baking powder and baking soda.
Take a mixing bowl; combine sifted ingredients with salt, sugar and yoghurt.
Slowly add milk and start kneading the dough.
Add 3 tsp of oil while kneading. You need to knead it nicely. When kneading is done almost, add remaining tsp of oil and knead it slightly. If you find it sticky, add a tbsp of flour and if you find it hard, then add little warm water. Take caution that the dough is softer than chapati dough.

Cover it with a damp cloth and let it rest for 2-3 hrs.
Knead it again and divide the dough into 3 equal sized balls.
Dust the dough ball lightly and start rolling it into a circle. (It should be thicker than chapati)

Sprinkle few kalonji seeds and a tsp of corriander leaves all over. Press it slightly with the rolling pin.

Flip over and spread little water over the surface.

Heat an iron tava preferably with handle. (Non-stick tava will not give you results)
Place the kulcha on tava with wet side down and keep the flame high for 5 seconds, it will start bubbling, then keep the flame medium till you fill surface is getting dried.