Indian bread Kulcha
5. June 2015
The fluffy and delicious Indian bread Kulcha is one of the most basic ingredients, as it is with bread, it is definitely worth examining. You will be able to serve him, for example, with Baba Ganoush , Mung or traditional Hummus, or fill him with cheeky cheeks or other meat with tamarind sauce. Thanks to its flexible structure, it is also very suitable for filling. It's the kind of bread that when you try it, you will receive it and the urge to prepare it again.
Postup
In the middle bowl, mix all ingredients except salt and most lukewarm water. The dough you are going to produce is very sticky and relatively sparse. Start kneading it, you can use a kitchen robot to do the job for you. If necessary, add some water. When the dough is kneaded, it deviates from the walls of the kneading container, but it would certainly stick to the hand, it should be consistency. Finally, add salt and annoy for a while to work well. Shake the dish with this finished dough with food foil and allow to ferment at room temperature on a second day at a temperature-stable place. For example, the oven is off. If you want to speed up the process a little and shorten to 4 hours, slightly warm up the oven, but only briefly so that the inside is at maximum 40 ° C.
When the dough is mature, we can shape it and bake the pan in moderate strength. Allow the pan to warm up on the stove, separate a large spoonful of dough, like a tangerine, with a spoon, and lightly reel. From the dough, make a plate and spread it approximately 15 cm in diameter. Treat this future bread with oil or ghee on both sides and bake on pan. At this point, you can put more fresh cilantro leaves or garlic cloths on the bread. When the plaque is pretty golden on one side, turn it over and keep it from the other side.
Put the bread on the grate to cool down and rub a ghee again
