Hello guys, here is a recipe for Punjabi style eggless tawa Kulcha (Indian flatbread) which my mom often makes when all our family gets together during the holidays. She makes a big batch of dough which lasts easily 3-5 days in the refrigerator and Kulchas can also be cooked (in advance) if expecting company and stored in the fridge for upto 5 days..although nothing beats fresh homemade Kulcha with a bowl of tasty curry.
Ingredients and Method
6 cup flour ( we use combination of 4 cups whole wheat flour and 2 cups of all purpose flour).
2 tbsp melted butter
1 cup plain homemade yogurt ( Dahi) / Greek yogurt
1/2 tbsp yogurt ( dissolve it in 1 to 1/2 cup of luke warm water and let stand for 10 mins)
1/2 tsp salt
extra water to knead the dough
– Begin by pouring flours into a bowl.
– Add butter, yogurt and add yeast (dissolve yeast in water and let stand for 10 mins) before adding in
– Add salt in the flour
– Gradually add more water as required to make smooth dough. Let dough stand for 4 hours (covered with a wet – (not dripping with water though) kitchen cloth). Place it in a warm place like instead oven or above fridge or one of the kitchen cupboards.
– After 4 hours, take small golf size dough balls, roll them out with rolling pin (using little bit of flour) and cook on a hot griddle/skillet until light brown spots appear on both sides.
Serve with a curry of your choice.