Soft Punjabi Yogurt Kulcha with Nigella Seeds

What you need

• 310 g (2 1/2 cups) all-purpose flour, plus extra for dusting
• 3/4 tsp salt
• 2 tsp sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 4 tbsp plain yogurt, full-fat
• 2 1/2 tbsp oil, or melted ghee
• 180 ml (3/4 cup) water, lukewarm, plus a little more if needed
• 1 tbsp nigella seeds, kalonji
• 2 tbsp butter, melted, for brushing

Method

Restated from the original video

1. 1

   Combine the dry ingredients in a large bowl: flour, sugar, salt, baking soda and baking powder.

2. 2

   Make a well in the middle and add the yogurt, oil and most of the water.

3. 3

   Stir with your fingers, drawing in the flour, then knead into a soft, smooth dough, 5-6 min. Add the rest of the water a little at a time only if the dough feels stiff.

4. 4

   Cover the bowl with a damp cloth and leave the dough to rest in a warm spot for 2 hours.

5. 5

   Divide the dough into 10 equal balls and flatten each one slightly with your palm.

6. 6

   Press a pinch of nigella seeds onto the top of each disc.

7. 7

   Dust with flour and roll each disc, seed side up, into a round about 12-14 cm across and a little thicker than a paratha.

8. 8

   Heat a heavy flat griddle or tawa over medium-high heat until a sprinkle of flour browns within a few seconds.

9. 9

   Lay a kulcha on the griddle, seed side up, and cook until bubbles rise and the base has pale brown spots, about 1 min. Flip and cook the other side for another minute.

10. 10

    Keep flipping every 30 seconds, pressing lightly with a spatula, until both sides have golden patches and the kulcha is cooked through, 1-2 min more.

11. 11

    Brush the hot kulcha with melted butter and stack it in a cloth-lined basket to keep warm while cooking the rest.

12. 12

    Serve warm with chole or any rich curry.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.