Butter Kulcha

1. 1
   mix

   Mix the dry ingredients.

   Add all-purpose flour, sugar, baking powder, baking soda, and salt to a large bowl. Mix well so the leavening is evenly distributed.

2. 2
   knead · ~6 min

   Knead the dough.

   1.Add yogurt, milk, and oil to the flour mixture.

   2.Mix to form a shaggy dough, then add water little by little as needed.

   3.Knead for 5 to 6 minutes until the dough is soft, smooth, and slightly tacky.

   TIPKeep the dough soft; a stiff dough makes dense kulchas.
3. 3
   rest · ~60 min

   Cover and rest the dough.

   Lightly coat the dough with a few drops of oil, cover the bowl, and let it rest in a warm spot for 1 hour until relaxed and slightly puffed.

4. 4
   prep · ~7 min

   Divide and shape the kulchas.

   1.Divide the dough into 4 equal portions and shape them into smooth balls.

   2.Flatten one ball gently with your fingers.

   3.Sprinkle a little nigella seeds and cilantro on top, then roll into an oval or teardrop shape.

   TIPPress the seeds and cilantro lightly so they stick while rolling.
5. 5
   other

   Wet the back of each kulcha.

   Brush a little water on the plain side of the rolled kulcha. This helps it stick to the hot tawa while cooking.

6. 6
   fry · ~3 min

   Cook the kulcha on a hot tawa.

   1.Heat a tawa over medium-high heat until hot.

   2.Place the wet side of the kulcha down on the tawa and cook until bubbles appear and the base grips the pan.

   3.Flip the tawa over direct flame and cook until brown spots appear on top, or flip the kulcha and cook both sides directly on the tawa.

   TIPUse medium-high heat so the kulcha cooks through without turning hard.
7. 7
   garnish

   Brush with butter.

   Remove the hot kulcha from the tawa and brush generously with melted butter. Repeat with the remaining dough balls.

8. 8
   serve

   Serve hot.

   Serve the butter kulcha warm while soft and fresh.

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