Kulcha [Plain]

Ingredients:

• Maida - 4 cups [Heaped]
• Dry yeast - 2 tsps
• Oil - 2 tsps
• Salt - 1 tsp
• Luke warm water - Enough to mix the dough.

Method :

Dissolve yeast in half of warm water and keep in a warm place for 10 to 15 mins. Then mix salt and oil with flour. Pour dissolved yeast mixture and gather dough with finger tips, using more warm water for mixing the dough. Close with a wet muslin cloth and allow the dough to double in its volume. [nearly 3 to 4 hours] Then make even sized balls and roll into thick round chappathi using maida for dredging. Roll with a rolling bin into thick 1/4 inch inch thickness circle. Then pull one end to make it tear top shape. Apply water on top of the kulcha and turn over to hot pan so that water applied part sticks to the pan. Close the lid and allow to puff up in a medium flame. Turn the pan upside down and cook the other side on direct flame till top turns light golden colour. Serve hot with little butter applied on top.Garnish with chopped coriander leaves, and fried seasame seeds.

Note : Do not use non-stick pan for this. An aluminium pan with handle is necessary. [Pan should not be deep.].