When you can make soft-inside, crunchy-outside Kulchas and Naans at home,who needs the restaurant? And super simple to make.

Make them in a gas tandoor, if you have one, else the oven works fine too. Don’t have either. Put the good old roti tawa to work! In fact any heavy bottomed flat pan or griddle will do 😀  This is my wonder dough as I use it to make naan, kulchas and even puffy and feather light bhatooras!

The secret to good kulchas/bhatooras is good and slow fermentation. There are lots of instant recipes and I have tried a couple. But I have to say that short cuts do take away the depth of flavour. For example, there is no match to a slow cooked Dal Makhani! No short cuts work for me. Same is with kulchas. To get the best results, slow fermentation is the only way!

This recipe gives 20 kulchas.

5 cups maida/all purpose flour
1 tsp salt
1 tsp baking soda/meetha soda
1 cup curd/dahi/ plain yogurt

Mix all the listed dry ingredients and knead a firm dough using only curd ,slowly adding as much as required. Do not use water to knead the dough.Leave covered in a warm place for at least 5-6 hours till it more than doubles and is well fermented. Some black/white sesame seeds/til, nigella seeds/kalonji, some coriander leaves chopped fine ( to spread atop the kulcha)
To make kulcha

Divide the dough into 20 parts. Make a ball and roll out into an oblong shape. Brush water on one side and spread some sesame, nigella seeds and coriander. Press these into the kulcha gently. If making in the gas tandoor, simply put in and cook on both sides.
If making in the oven, pre heat the oven on maximum temperature for 10 minutes. Both the top and bottom heating elements have to be on.
Put the kulcha in, plain side down and bake for 10 -12 minutes till the top browns well.
If making on the tawa/griddle, put the kulcha, topping side down. Flip and cook on both sides till done. Brush with butter and serve with an extra dollop of butter on the side for complete indulgence.

To make Naan Roll the dough thinner in a tear drop shape and cook as above. The left-over dough can be stored in an airtight box in the refrigerator up to four days. To make naan/kulcha, bring the dough to room temperature and proceed with the making.