Garlic Kulcha

Starting the second week of Blogging Marathon #49 with the Indian Bread Basket Theme and today's one is garlic kulcha.
Kulcha is leavened bread made with either whole wheat flour or all purpose flour,baking soda and baking powder with no yeast baked in an earthenware.
Kulcha can be made plain as well as stuffed and also can be cooked on the griddle and today's version is later one.Already I have shared aloo kulcha and onion kulcha.Off to the recipe..............................

                                                                        

                                                                                                    Garlic Kulcha

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   Basic Information

   Preparation time ~ 10 minutes

   Resting time ~ 60-90 minutes

   Cooking time ~ 20 minutes

   Makes ~ 6

    

  Ingredients

Ingredient	Quantity
All purpose flour/maida	11/2 cups+for dusting
Yogurt/curd/thayir	3 tbs
Baking powder	1/2 tsp
Baking soda	a generous pinch
Sugar	1 tsp
Oil or melted butter	2 tbs
Salt	1/2 tsp
Butter/vennai	2 tbs for brushing
Garlic/poondu(finely chopped)	3 fat cloves
Coriander(finely chopped)	2 tbs

  

  Method 

• Add all the ingredients except garlic,coriander and butter in a bowl.Mix it well till it becomes crumbly,slowly add water and knead it to a soft dough.Apply some oil to the dough and cover it with a cloth or lid.Let it rest for 1-11/2 hours.

• Meanwhile mix the finely chopped coriander leaves and garlic and keep it aside.Divide the prepared dough into 6 equal parts and roll in to a smooth ball.On a floured surface roll one portion of the dough to an oblong or round shaped disc.Sprinkle a generous amount of garlic coriander mixture and gently press it with a wet hand.Heat a griddle in a high flame and transfer the rolled kulcha to the griddle.Cover it with a lid and cook it for a minute.

• Flip it to the other side and cook it for another minute or till nice golden spots appear.Transfer to a plate and brush it with butter on both sides.

• Serve it warm with curry of your choice.

• While kneading the dough sprinkle little water at a time and knead it.
• Keep the flame in a high,once the rolled kulcha is transferred to the griddle then adjust it to medium.

Check out my fellow blogger participating in Blogging Marathon #49 here.

Enjoy......................................................