Katlam Kulcha with Noon Chai

Prepare the Dough

• In a large mixing bowl, whisk together 250g of all-purpose flour, 1 tsp baking powder, 0.5 tsp sugar, and 0.75 tsp salt.
• Add 2 tbsp of room temperature ghee and 2 tbsp of plain yogurt to the dry ingredients.
• Using your fingertips, rub the ghee and yogurt into the flour until the mixture resembles coarse breadcrumbs.
• Gradually add the warm water (approx. 120ml) and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky.
• Cover the dough with a damp cloth or plastic wrap and let it rest in a warm place for at least 30-45 minutes. This step is crucial for developing gluten.

Layer and Shape the Kulchas

• After resting, gently knead the dough for 30 seconds and divide it into 6 equal portions. Roll each portion into a smooth ball.
• Take one dough ball and, on a lightly floured surface, roll it out into a very thin circle, about 8-9 inches in diameter.
• Brush the entire surface of the circle generously with melted ghee. Sprinkle about 1/2 tsp of dry all-purpose flour evenly over the ghee.
• Starting from one edge, carefully fold the circle back and forth like an accordion or a fan to create a long, pleated strip.
• Gently stretch the pleated strip and then roll it up tightly into a spiral coil, similar to a pinwheel. Tuck the loose end underneath.
• Press the coil down gently with your palm. Repeat this process for all 6 dough balls.
• Let the shaped coils rest for another 10 minutes, covered.
• Take one rested coil and gently roll it out into a circle about 4-5 inches in diameter and 1/4 inch thick. Avoid rolling it too thin to preserve the layers.

Bake the Kulchas

• Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
• Place the shaped kulchas on the prepared baking sheet, leaving some space between them.
• For an authentic look, gently press your thumb in the center of each kulcha to create a small indentation.
• Brush the top of each kulcha with milk. This will give them a beautiful golden-brown color.
• Sprinkle a generous amount of poppy seeds over the milk-washed tops.
• Bake in the preheated oven for 15-18 minutes, or until the kulchas are golden brown, crisp, and the layers are visibly flaky.

Serve

• Remove the Katlam Kulchas from the oven and let them cool for a minute on the tray.
• Serve hot with traditional Kashmiri Noon Chai (Sheer Chai), pickles, or a simple curry for an authentic experience.

Garnish and Serve

• Ladle the hot Noon Chai into serving cups.
• Garnish the top of each cup with a sprinkle of slivered almonds and pistachios.
• Serve immediately and enjoy the unique, savory warmth of this traditional Kashmiri beverage.