Dough Prep

Grab a Kitchen aid bowl. Mix warm milk, sourdough discard, oil, yeast, sugar and set aside for 5 mins in a warm place.

Add flour and salt and Mix them well. Using the dough hook knead the dough for 5 to 7 minutes at medium speed.You can knead the dough with your hands as well. Finished dough will be very loose and sticky.

Transfer the dough to a greased bowl. Spray on top, lightly pat the cling wrap on top.

I prefer retarding the dough overnight in the fridge. You can proof and use the dough the same day as well.The dough will rise almost double the size within 60-90 mins. 

Kulcha Time!

Preheat Your oven @500 F for a couple hours before making the kulcha. They are best made on pizza stone. Place it on stone between middle and highest rack position. Sheet pans work well too.Open fire oven is a great option as well!

Generously dust the shaping area with ample flour. Knead the dough once with help of little bit flour n divide them in 12 portions (75gm each)

Using your fingers gently start dabbing the dough like a pizza base. Sprinkle some of the grounded spice/cilantro/red chili powder and kasuri methi. Finely chopped onions or Chopped garlic are also some great options!

Place it on a pizza stone or greased sheet pan. Bake it in a preheated oven for about 3-6 minutes or until the top is golden brown in color.

Remove the kulcha and brush it with butter.

Makes a fun pizza base as well!