2 – 2 – 1/2 cups All purpose flour
1 teaspoon Dry yeast
1/2 cup Water Lukewarm
1/2 cup Milk Lukewarm
1 teaspoon Sugar
1/4 teaspoon Salt
2 tablespoons Curd
1 teaspoon Ghee
2 tablespoons Coriander leaves Chopped (Optional)
How to Make Kulchas
In a bowl, mix the warm water and milk along with sugar. Sprinkle the yeast on top. Keep aside for it to rise (appx 10 minutes).
In a bigger bowl mix 2 cups of flour, salt, curd and ghee. Add the yeast mixture. Mix and knead well to form a soft dough. Keep adding more flour if you find the dough too sticky. Once you achieve a soft elastic non sticky dough, place the dough ball in an oiled bowl. Cover with a clingwrap and allow to rise and double in volume.
Once the dough has doubled, remove the clingfilm. Push the dough down. Take small portions and form a ball. Flatten into small discs. Roll them into 4u2033 diameter kulchas. Sprinkle a bit of the chopped coriander leaves on top of each kulcha. .
Place the kulcha on a hot tawa/griddle. When they start to bubble, rise and you see the edges turning slightly brown, flip it. After cooking for about a minute, remove the kulcha and serve hot. .
Ideally to be eaten with Chole.