Bread Kulcha(with Dilliwali Matra Chaat)

• Whole Wheat Flour/ Atta ----- 200 gms/ 1 1??4 cup
• All Purpose Flour/ Maida------ 200gms/ 1 1??4 cup
• Instant Dry Yeast---- 2 1/4 Tsp
• Sugar---- 3 Tsp
• Salt------2 Tsp
• Milk / Water(slightly warm) ---- 400ml (approx) or 2 cups
• Oil--- 2-3 Tbsp
• Dry Fenugreek Leaves/ Kasuri Methi(Roasted and finely crushed) --- 1 Tsp
• Kalonji/ Black Cumin/ Nigella Seeds------1-2 Tbsp
• Finely chopped coriander/Cilantro/Parsley----- 3-4 Tbsp

[recpe-directions]

1. Mix together and sieve your flours and salt.
2. Add in roasted and finely crushed kasuri methi in the flour and mix well.
3. Add in yeast and sugar and mix.
4. Mix in oil.
5. Make a well in the center and slowly add milk/ water and start getting together the dough. At this point, the dough will be quite sticky.
6. Leave it for 5 mins.
7. Transfer the dough to a well-floured surface/counter and oil your hands well and start kneading the dough with stretch and pull method. Keep scraping the dough with a scrapper off your hands as you knead and oil hands to keep the dough from sticking. Keep kneading nicely the dough for 5-6 minutes till it becomes soft and smooth.
8. Take a well oiled big bowl, and keep the dough in it for poofing and cover with cling film or with a damp cloth. This should take 20-25 mins, for the dough to rise. Also, the rising time depends on the temperature of the place where you are.
9. Once the dough has risen, transfer to the counter and give it a slight knead, and divide the dough into equal sized pieces for rolling Kulchas. This gives you around 14-15 Kulchas of medium size. Refer to pics below.
10. Take a dough ball on the well-floured surface, oil your hands and spread the dough with your hand. When it is spread a little, top it with kalonji and finely chopped coriander leaves and roll it very lightly with a rolling-pin (belan). Take care not to roll it very thin or keep it very thick. Approximately it should be around 1/4? in thickness.
11. Keep the rolled kulcha on a lightly greased baking tray. Likewise, roll all the kulchas and keep for another 10 minutes.
12. Meanwhile, preheat your oven to 400°F or 205°C. Bake the Kulchas on the upper rack for 10-12 minutes. Take care not to over bake the kulchas as they may get hard and dry. Check after 5-6 minutes of baking,if the kulchas start turning brown take out immediately.
13. Transfer the Kulchas to the cooling rack to cool, in case you don't have cooling rack transfer on the contour.
14. Let the Kulchas cool completely, transfer in a ziplock bag or an airtight container and store. You can make these a day or two ahead of your party and freeze. Thaw and reheat to serve.
15. For serving Kuchas, heat a non-stick pan or griddle/ tawa and put kulcha on it, brush on some butter and serve hot with Matra

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