Amritsari Tawa Kulcha

Mix lukewarm water and sugar. Add yeast, mix, cover, and set aside for 10 minutes to activate.

In a bowl, combine refined flour and salt. Add the yeast mixture and curd. Mix to form a dough.

Knead the dough for at least 8 to 10 minutes until it becomes slightly sticky.

Transfer the dough into a greased bowl and grease the dough with oil.

Cover with a damp cloth and let it ferment in a warm place for 4 to 5 hours.

Check if the dough has fermented.

Divide the dough into 60 g balls. Roll each into your desired shape (round or oval).

Transfer each rolled kulcha onto baking paper. Cover and set aside for 10 minutes.

Cook each kulcha on a tawa over medium to low heat until half done, pressing with a cloth to make it puff up.

Cook all kulchas and keep them covered with a cloth.

When serving, apply ghee or butter on each kulcha and cook on tawa until light golden.