Kulcha Food

CHILE-GARLIC KULCHA

Steps:

• Whisk ¼ cup plain whole-milk yogurt, 2 Tbsp. lukewarm whole milk, 1 Tbsp. ghee or clarified butter, melted, ½ tsp. sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ cup lukewarm water in a small bowl to combine.
• Whisk ½ tsp. baking powder, ¼ tsp. baking soda, and 2 cups (250 g) all-purpose flour in the bowl of a stand mixer to combine. Fit bowl onto mixer fitted with the dough hook. With the motor running on medium speed, pour in yogurt mixture and mix until dough comes together, about 4 minutes. Remove bowl from mixer and knead dough with your hands into a ball, about 3 minutes. (The dough will be slightly sticky and rough on the surface and that's okay.) Cover bowl with a damp kitchen towel and let dough rest 30 minutes.
• Transfer dough to a lightly floured surface and divide into 5 equal portions. Form portions into smooth balls. Cover with a damp kitchen towel until ready to use.
• Stir 3 tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt into 1 cup water in a small bowl to dissolve.
• Mix ¼ cup finely chopped garlic (about 10 cloves), 1 Tbsp. crushed red pepper flakes, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine.
• Heat broiler. Heat a 10" cast-iron skillet on the stovetop over medium-high until very hot. Sprinkle some salt water in skillet. Water will instantly evaporate, leaving a white film. You want this as it will help the kulcha stick to the pan and get crispy. Roll out 1 ball of dough on a lightly floured surface to a 4" round. Spread a scant 1 Tbsp. garlic mixture over dough, leaving a ¼" border around the edges. Fold kulcha in half and bring up both pointy ends and both sides into the center to form a small bundle. Gently pat down on bundle to flatten, sprinkle dough with more flour, and roll out to an 8" round, about ¼" thick.
• Dip one hand in salt water and sprinkle over 1 side of kulcha, then sprinkle Kashmiri chile powder or paprika and about 1½ tsp. chopped cilantro on top, pressing gently to adhere. Using your dry hand, turn kulcha, cilantro side down, onto your wet hand. Dip your dry hand in salt water and sprinkle other side of kulcha with salt water. Place kulcha, cilantro side up, in skillet and cook until starting to brown underneath and slight bubbles begin to appear on top, about 3 minutes.
• Transfer skillet to oven and broil, watching closely, until kulcha is golden brown on top, about 2 minutes. Using an offset spatula, transfer kulcha to a platter and drizzle generously with melted unsalted butter. Repeat process with remaining dough balls. Serve immediately.

ONION KULCHA

Steps:

• In a small bowl dissolve yeast and sugar in the warm water and set aside for about 5 minutes.
• Thoroughly mix together the egg, yogurt and milk and
• set aside.
• In a large bowl, put the flour, 3 tbs. of the butter and salt and mix. together (bare hands works best). Coat your hands and fingers with the remaining tbs. of butter. It will help keep the dough from sticking to you as you work it.
• Add the dissolved yeast and 3/4 of the yogurt mixture and continue to mix until the dough starts to gather. Add enough of the remaining yogurt mixture to achieve a dough that doesn't stick to your hands and is somewhat firm.
• Cover the dough with plastic wrap, then a kitchen towel, and set aside in a warm place to double in volume. This will take from 2 to 4 hours.
• Meanwhile, combine the onion and cilantro and set aside.
• When the dough is ready, punch it down to deflate
• it and gather it into a ball. Lightly oil your hands to keep the dough from sticking.
• Place dough on a lightly floured surface and divide into 16 even parts. Roll these into round balls and keep covered to prevent them from drying out.
• Working with one ball at a time, flatten out with your fingers and coat with flour from the bowl.
• With a rolling pin roll out into a 4 to 5 inch circle. Put 1 to 2 tbs. of the onion cilantro mixture into the center of the circle, bring the edges up and pinch to seal.
• Using the palms of your hands reshape into a ball. Flatten the ball with your fingers again and roll out again, this time into a 6 to 7 inch circle.
• Preheat your broiler.
• Place the breads on cookie sheets, being careful not to crowd them.
• When ready to cook, brush tops
• with the water and place one sheet at a time under the broiler, about 4 to 5 inches from the heat source.
• After about 1 minute brown spots should appear
• on the breads and they will start to look done.
• Turn the breads over and cook briefly on the other side.
• Remove to a platter, brush lightly with the melted.
• butter, and sprinkle with chaat masala. Serve hot.