Kulcha

Ingredients

• 400 g plain flour (maida), plus extra for dusting
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp sugar
• 1 tsp fine salt
• 120 g plain yogurt, at room temperature
• 130 ml warm milk, plus a little more if needed
• 2 tbsp neutral oil, plus extra for greasing the bowl
• 1 tbsp white sesame seeds
• 1 tsp nigella seeds (kalonji)
• 2 tbsp fresh coriander, finely chopped
• 2 tbsp butter, melted, for brushing

Instructions

1. Whisk the flour, baking powder, baking soda, sugar and salt together in a large bowl. Make a well in the centre.
2. Add the yogurt, oil and most of the warm milk. Mix with your hand until a shaggy dough forms, adding the remaining milk a spoonful at a time if there are dry patches.
3. Knead on a lightly floured surface for 8 to 10 minutes until the dough is smooth, soft and slightly tacky but not sticking to your hands.
4. Rub a little oil over the dough, return it to the bowl and cover with a damp cloth. Rest in a warm spot for 1 hour, until puffy and about one and a half times bigger.
5. About 20 minutes before the rest ends, put a heavy baking tray or pizza stone on the middle rack and heat the oven to its highest setting, ideally 240 to 250°C.
6. Mix the sesame seeds, nigella seeds and coriander in a small bowl. Divide the dough into 6 equal balls and keep them covered.
7. Roll one ball into an oval or round about 5 mm thick and 15 to 18 cm across. Brush the top lightly with water, then press on a generous pinch of the seed mixture. Roll gently once more so the seeds stick. Shape 3 kulchas this way.
8. Carefully place the 3 kulchas on the hot tray, seed side up. Bake for 6 to 8 minutes until puffed, golden brown in patches and the underside is firm and lightly browned.
9. Brush the hot kulchas with melted butter and wrap in a clean cloth to keep them soft. Shape and bake the second batch the same way, then brush with butter.
10. Serve the warm kulcha straight from the oven with your favourite curry, grilled meats, or a bowl of creamy yogurt for dipping.

Tips

• Room-temperature yogurt and warm (not hot) milk help the dough rise evenly.
• Do not skip the hot tray. The blast of heat from below gives the kulcha its puff and golden base.
• Keep the dough covered while you work so it does not form a dry skin, which would stop the seeds sticking.
• If your oven is weaker, cook the kulchas on a hot tawa for 2 minutes per side, then finish under the grill for about a minute.