Step 1

Put all the ingredients listed in the dough into a bread machine and make a soft dough. Dough: 2 cups + 1/3 cup all-purpose flour Unbleached All-Purpose Flour 1/2 tsp table salt 1 tsp baking powder 2 tablespoons sugar 1 tsp yeast 1/4 cup whole fat plain yogurt 2/3 cup water 1 tablespoon anhydrous cream/Ghee

Step 2

Take out the dough and put it on the chopping board, sprinkle some dry powder and knead it by hand, if necessary, add some dry noodles.

Step 3

Place the kneaded dough in a basin greased with a little cooking oil, cover or cover with a clean cloth.

Step 4

Let the dough rise to double its size, which will take about 45 minutes in winter.

Step 5

Divide the dough into 8-10 equal parts, about the size of a tennis ball, and set aside to relax for 10 minutes.

Step 6

To start making Kulcha, take a small dough and roll it out to the size of a disc, spread a thin layer of water on the surface of the dough, sprinkle with some garlic seeds and chopped cilantro, and let it sit for 10 minutes.

Step 7

To make onion kulcha, roll out the dough and wrap it in 1 tablespoon of chopped onion, pinch it like a bun, then flatten the dough into a disc shape, spread a thin layer of water, sprinkle with some garlic seeds and chopped coriander, and let it sit for ten minutes.

Step 8

Roll out the dough in turn.

Step 9

Heat a cast iron pan over high heat for 3 minutes, then turn to medium heat. Take a rolled out cake and put it in a saucepan, put a small piece of butter and cover and bake for 90 seconds, at which point the dough will begin to bubble and swell.

Step 10

Turn the dough over and cover for another minute until cooked through and golden yellow spots appear on the surface.

Step 11

Bread without onions.