Kulcha

In a large bowl combine the dry ingredients: All-Purpose Flour, Baking Powder, Baking Soda, Sugar and Salt. Stir to blend evenly.

Whisk together the wet ingredients in a separate bowl: Plain Yogurt, Milk and Neutral Oil until smooth and slightly loose.

Gradually pour the wet mixture into the dry mix and bring together to form a soft dough; knead for 6–8 minutes until smooth and elastic, adding a little more All-Purpose Flour only if the dough is excessively sticky.

Lightly oil the dough with a little Neutral Oil, cover with a damp cloth or plastic wrap and let it rest in a warm place for 1–2 hours until slightly puffed.

While the dough rests, make a simple filling/topping by finely chopping Cilantro and mixing it with Nigella Seeds and a pinch of salt; set aside.

Divide the rested dough into 8–10 equal balls. Flatten each ball into a small disc, sprinkle a little of the cilantro–nigella mixture onto the surface, fold the dough over to enclose it, then gently roll each piece into a 5–6 inch round—be careful not to press out all the air.

Heat a heavy skillet or griddle over medium–high heat until hot. Place a rolled kulcha on the skillet and cook until bubbles form and the bottom has golden brown spots, about 1–2 minutes.

Flip the kulcha and cook the other side, pressing gently with a spatula so it puffs; add a little Ghee to the pan or brush it on the surface while cooking for a glossy, rich finish.

Repeat with the remaining dough, keeping cooked kulchas wrapped in a clean towel to stay warm. Serve hot, brushed with extra Ghee if desired, alongside curry, chutney or yogurt.