Kulcha Recipes
CHILE-GARLIC KULCHA
Kulcha is a type of lightly leavened flatbread from India that's traditionally made in a tandoor oven. This kulcha recipe is adapted for a cast-iron skillet.
Provided by Rachel Gurjar
Time 1h20m
Yield Makes 5
Number Of Ingredients 13
Steps:
- Whisk ¼ cup plain whole-milk yogurt, 2 Tbsp. lukewarm whole milk, 1 Tbsp. ghee or clarified butter, melted, ½ tsp. sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ cup lukewarm water in a small bowl to combine.
- Whisk ½ tsp. baking powder, ¼ tsp. baking soda, and 2 cups (250 g) all-purpose flour in the bowl of a stand mixer to combine. Fit bowl onto mixer fitted with the dough hook. With the motor running on medium speed, pour in yogurt mixture and mix until dough comes together, about 4 minutes. Remove bowl from mixer and knead dough with your hands into a ball, about 3 minutes. (The dough will be slightly sticky and rough on the surface and that's okay.) Cover bowl with a damp kitchen towel and let dough rest 30 minutes.
- Transfer dough to a lightly floured surface and divide into 5 equal portions. Form portions into smooth balls. Cover with a damp kitchen towel until ready to use.
- Stir 3 tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt into 1 cup water in a small bowl to dissolve.
- Mix ¼ cup finely chopped garlic (about 10 cloves), 1 Tbsp. crushed red pepper flakes, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine.
- Heat broiler. Heat a 10" cast-iron skillet on the stovetop over medium-high until very hot. Sprinkle some salt water in skillet. Water will instantly evaporate, leaving a white film. You want this as it will help the kulcha stick to the pan and get crispy. Roll out 1 ball of dough on a lightly floured surface to a 4" round. Spread a scant 1 Tbsp. garlic mixture over dough, leaving a ¼" border around the edges. Fold kulcha in half and bring up both pointy ends and both sides into the center to form a small bundle. Gently pat down on bundle to flatten, sprinkle dough with more flour, and roll out to an 8" round, about ¼" thick.
- Dip one hand in salt water and sprinkle over 1 side of kulcha, then sprinkle Kashmiri chile powder or paprika and about 1½ tsp. chopped cilantro on top, pressing gently to adhere. Using your dry hand, turn kulcha, cilantro side down, onto your wet hand. Dip your dry hand in salt water and sprinkle other side of kulcha with salt water. Place kulcha, cilantro side up, in skillet and cook until starting to brown underneath and slight bubbles begin to appear on top, about 3 minutes.
- Transfer skillet to oven and broil, watching closely, until kulcha is golden brown on top, about 2 minutes. Using an offset spatula, transfer kulcha to a platter and drizzle generously with melted unsalted butter. Repeat process with remaining dough balls. Serve immediately.
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- In a mixing bowl add sugar and yeast. Pour warm water over it and let the yeat poof for 10 minutes.
- If the mixture is bubbly and frothy then go ahead otherwise discard the batch and start over again.
- In another mixing bowl sift flours and salt. Stir in oil and yoghurt. Add a little water at a time and knead a slightly sticky dough.
- Knead the dough for about 10 minutes and let it rest in an oiled bowl for 2 hours or until doubled in size.
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