Another flat-bread recipe? That makes three this week! What’s so special about this one? It had better be good. Have no fears, people. As we approach the end of Real Bread Week and the working week it seems appropriate to feature a Friday night favourite: curry!
Yes, but what is a Kulcha? Kulcha is a stuffed flat-bread from northern India (Punjab). Similar to Naan but leavened with baking soda, not yeast. Kulcha tend to be round in shape too.
Ingredients (makes six Kulcha @85-90g each):
- 300g strong white flour
- 150/160ml water
- 2 tablespoons plain yoghurt
- 1 tablespoon mild curry powder
- 1 teaspoon fine salt
- 1 teaspoon baking powder
- 2 fresh chilies, chopped
- 1 large onion, chopped
- Oil or ghee or melted butter for brushing
Firstly, take the onion and sweat it down in a little oil until soft then set aside to cool completely. You can cook the chilies too if you like, but the colour is lessened.
To make the dough mix flour, water, yoghurt, salt, curry powder and baking powder until combined. Tip on to a floured surface and knead for five minutes to create a soft dough. Leave for half an hour before dividing in to six equal balls (85-90g each). Roll each piece flat and place a teaspoon of the fried onion in the middle. Bring up the edges of the dough to reform a ball shape…
A teaspoon of chopped chili goes on top of each ball before rolling out again. You’ll notice the onion filling tells you when to stop rolling – it should not break through the surface.
As with Naan bread the kulcha can be cooked in a very hot pan or baked quickly in an equally hot oven. Whichever method, the flat-breads are delicious: perhaps the best.
I think the stove top method is best: easy to see when everything is ready. Serve kulcha with your favourite curry – chickpeas and spinach would be the Punjabi choice. Brush the finished bread with melted butter and tuck in. Friday night culture just gets better.
Better than naan or are they a kulcha shock? If you’re a fan of the naan does the kulcha curry favour with you? Let me know…