Kulcha is a well known Indian dish that tastes amazing. Crispy on the outside and moist on the inside, this recipe for special kulcha is filled with labneh (hung curd) and zattar powder (a spicy culinary herb powder readily available in the Middle East and elsewhere. Zattar powder is available in its own powder form, or as a mixture of other spices).
Ingredients:
For the dough:
1 cup maida / plain flour
1 cup wheat flour
1 tsp sugar
¼ tsp baking soda
1 tsp baking powder
½ tsp salt
3 tsp oil
¼ cup curd / yogurt
Warm water as needed to knead the dough
For stuffing:
1 cup hung curd 1/4 cup Zattar powder.
Other ingredients:
2 tsp black sesame seeds 3 tbsp coriander leaves finely chopped 2 tbsp butter
Directions:
In a large bowl add maida, atta, baking powder, soda, sugar, salt, half oil, and curd.
Mix well and then add warm water little by little and knead it to form soft and smooth dough.
Apply the rest of the oil, cover the dough and let it rest for about 1 hour.
Knock out all the air from the dough and knead lightly.
Divide the dough into 6 equal portions and make smooth balls.
Rest the dough balls (cover to avoid drying) for about 5 minutes.
Heat the tava or iron griddle.
Sprinkle flour on the working surface and spread the dough to a small round.
Now place in the center 1 tbsp of labneh(hung curd) and 1 tsp of zattar powder.
Close from all the sides.
Apply a little water and sprinkle sesame seeds and coriander and press a little.
Now spread the stuffed ball by fingers or by using a rolling pin.
Apply some water on the plain side.
Place the wet side down on the preheated tava or skillet and apply a little water on the top.
Once bubbles start to form on the surface of the kulcha, flip the tava / skillet such that the top surface of the kulcha is about 1 inch from the flame and gets directly roasted over the flame. Keep checking to make sure it is roasting and not burning.
Flip the tava back, remove the kulcha using a flat spatula, apply some butter.
Serve hot with raita, curd, or pickle.
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