By Nikita Toppo
Learn to make restaurant-style soft kulcha on tawa and serve with any side curry of your choice.
1.5 cups all-purpose flour, 2 tbsp curd, 1/2 tsp instant yeast, 1 tsp sugar, salt as per taste, 1/4 cup warm water, oil as required, 3 tbsp chopped coriander leaves, 1 tbsp black sesame seeds, butter as required
In a bowl add sugar, yeast & water. Let it rest for 5 mins. Then in another bowl add APF, curd, oil and salt as needed, mix well and stir in yeast mixture to it.
Knead it until smooth and cover it with cling film and leave for about 2 hours and divide into six equal parts.
Roll the dough with a rolling pin along with some coriander leaves and black sesame seeds at the center, pat and sprinkle some flour on top.
Drizzle some oil on heated tawa and place the prepared kulcha on it, cook until the bottom starts to turn golden then flip on the other side.
Brush generously with butter on both sides and repeat this with rest of the dough. Serve hot.