Preparing the Dough

In a large mixing bowl combine warm water and sugar, stir until the sugar is slightly dissolved. Add the yeast and give it a good stir. Allow the mixture to proof for 10 minutes.

After 10 minutes your yeast mixture should look frothy. Add maida, milk powder, salt and butter, mix all the ingredients.

Making the Kulche

Add the coriander leaves and using your hand, continue kneading the dough until you form soft and sticky dough. At this stage you can also add more milk or water if required.

Once all ingredients are well kneaded, transfer the dough onto a kneading plate, continue to knead the dough for 5-6 minutes or until you get smooth and non-sticky dough.

After an hour remove the damp cloth and sprinkle some dry flour. Using you fist, punch it down. Once done divide the dough into 6 or 8 smaller rounds.

Take a rolling pin and chakla, dust it with some dry flour. Roll the dough into round or oblong shape.

Place a damp cloth on a baking tray, and sprinkle with dry flour. Place the kulcha on the tray and then keep aside for 30 minutes or until they double in size.

Heat a tawa over medium flame. Place the kulcha on one hand and using the other hand apply some water over the kulcha. Place it in the hot tawa, water side down. Cover the tawa and cook for 30 seconds.

Apply some water on the other side of the kulcha and then flip the tawa. Cook for further 30 seconds. Continue half cooking all the remaining kulcha.

The Bread kulchas are ready. You can use this within 2 days, make sure you store it in a zip lock bag.

For Serving

Heat a tawa over medium flame, add a good amount of butter and coriander leaves. Place the kulcha on the tawa and rotate it. Continue to cook on both sides.

Add some gravy of the chole on the kulcha, this will make the kulcha even tastier. Bread style Kulcha is ready.

Serve the Kulcha with hot Pindi Chole, sliced onions and chutney.

Tips: You can use 1 cup maida and 1 cup atta, in case you do not want to use only maida. If you do not want to use milk powder the use fresh milk in the first step. You can store the half cooked kulcha in an air tight container for 2 days in the fridge.

RECIPE NOTES :

Notes: Do not proceed to make the kulcha if the yeast mixture is not frothy, or else your kulcha will not proof. Do not use a non-stick tawa for this recipe.