Kulcha

I was inspired by this recipe, but adapted it for the breadmaker. I also needed to use up some creme fraiche, so I swapped some of the water for the creme fraiche, and finally I used olive oil instead of ghee. Quick, easy and really tasty.

You’ll need:

  • 120 ml milk
  • 80 ml creme fraiche
  • 40 ml water
  • 4 tablespoons natural yogurt
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 2 and 1/2 cups plain flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon sugar
  • 1 teaspoon yeast

Method:
Place the ingredients in your breadmaker pan in the order listed above. Liquids first, flour and yeast last.
Set it on the dough cycle, keep an eye on the dough initially. If it sticks to the pan, add a tablespoon of flour at a time, until the dough spins well on it’s own.

When the dough cycle is done, I’d suggest leaving it in the machine for another half an hour. The dough will continue to rise.

Remove the dough, and punch down, expelling the air. Split into tennis size balls.

Roll out to the size of regular rotis, they’ll be a lot thicker though.

Place on a pan (on low heat) – once you see bubbles appear, turn over. Allow to cook longer on the other side, the Kulcha should start to puff up. After a couple of minutes, turn over again, as it puffs up, you can gently press down with a spatula to help it balloon up. Keep the heat low, unlike roti, the kulcha dough is quite thick, so you need a low constant heat to ‘bake’ it on the pan and cook it through.

Once cooked on both sides, store in a closed container to keep warm. Enjoy!

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