Kulcha/Onion Kulcha 【印度Kulcha发面饼】

 

I used to make Homemade Naan a lot at home, we loved it when we have guests at home or when I make our favorite curry dishes. 

At times when I don't feel like starting the oven for naan, I make this Kulcha on stove top cast iron pan. It is also another very versatile and delicious bread, it could be served plain, or stuffed with stuffing of your liking, which I did, with onion today.

家里宴客或者过节的时候，我喜欢做烤箱版馕饼，家人和朋友们都很喜欢。

平时如果我不想开烤箱的话，我也会做这款Kulcha 发面饼，也非常松软好吃，还可以加上各种馅料做馅饼，今天用这个食谱做了两款面饼，其中一款加了洋葱，更美味。

For Dough: 
2 cups + 1/3 cup Unbleached All-Purpose Flour
1/2 teaspoons salt
1 teaspoon baking powder

2 tbsp sugar

1 tsp Instant yeast
1/4 cup whole fat plain yogurt

2/3 cup of water
1 tbsp Ghee/Clarified Butter

Others:
2 tbsp Garlic Seeds/Kalonji
1/2 cup chopped cilantro

1 cup of chopped onion

Some butter

面团: 
2 杯 + 1/3 杯 中筋面粉 Unbleached All-Purpose Flour
1/2 小勺 食盐 salt
1 小勺 泡打粉 baking powder

2 大勺 糖

1 小勺 酵母
1/4 杯 全脂酸奶 whole fat plain yogurt

2/3 杯 水
1 大勺 无水奶油/Ghee

其它:
2 大勺 大蒜籽 （kalonji）
1/2 杯 切碎的香菜
1 杯 切碎的 洋葱
一些黄油

1. Place all ingredients listed under dough in a stand mixer or bread machine to make a very soft dough, you can also fold and knead the dough mixture using spatula till it holds together, transfer the dough to a working space, the dough will be soft and slightly sticky.

2. Use some additional flour to help with the dough if necessary, knead until the dough holds together, spray or rub a layer of cooking oil over a mixing bowl, transfer dough into the bowl, cover it with clean damped cloth or a lid, let the dough rise to double its size (takes about 45 mins in winter).

3. Divide the dough into 8-10 balls, about 3 ounces each (about 2 1/4 inches, the size of a tennis ball). Let the dough rest, covered with damped cloth, for around 10 minutes.

4.To start making the Kulcha, take one small dough rolled into a round disk, to make plain Kulcha, just thinly rubbed a layer of water, and sprinkle some garlic seeds and chopped cilantro over the disk. Let the rolled dough sit for 10 minutes before cooking it.

5. To make onion Kulcha, place 1 tbsp of chopped onion, wrapped it up and flatten the dough again into a disk, thinly rubbed a layer of water, and sprinkle some garlic seeds and chopped cilantro over the disk. Let the rolled dough sit for 10 minutes before cooking it. Repeat the steps for the remaining dough.

6. Heat a cast iron pan on high for 3 minutes, turn the heat to medium, pick up a piece of rolled dough, place it onto the cooking pan, add a small piece of butter on top of the bread. Cover with lid, and let the break cook for 90 seconds. The bread will start puffing up. 

7. With the help of a spatula, flipped the bread and cook for another minute, until the bread is cooked and showing brown spots on top. Serve warm with your favorite curry.

Note: I liked making this bread in a cast iron pan for its heat consistency, if you are using stainless steel or nonstick pan, please adjust the cooking time and heat accordingly.

1. 把面团里列出的所有材料放到面包机里和成一个软面团。把面团取出放到案板上，撒一些干粉用手揉圆，如有必要，可以酌量加点干面。

2. 揉好的面团放到一口抹上一点食油的盆里，加盖或用一个干净的布盖着， 让面团发酵至双倍大，冬天需要大约45分钟。

3. 把面团分成8-10等份, 大约网球大小，放到一边松弛10分钟。

4. 开始制作Kulcha，取一个小面团擀成圆盘大小，薄薄地在面饼表面抹一层水，再撒上一些大蒜籽和切碎的香菜，静置 10 分钟。

5. 要做洋葱Kulcha的话，擀开面团后包入1大勺切碎的洋葱，像包子那样捏好，再把面团压扁擀成圆盘状，薄薄地抹一层水，撒上一些大蒜籽和切碎的香菜，静置十分钟。把面团都依次擀好。

6. 铸铁平底锅以高火加热3分钟后转中火。取一片擀好的饼放在平底锅里，放一小块黄油后盖上盖子烙 90 秒，这个时候面饼会开始出现泡泡和膨胀。

7. 将面饼翻面再加盖烙一分钟直到熟透，并且表面出现金黄色斑点即可。

可与你喜欢的咖喱一起食用。

注：我喜欢用铸铁锅做这个面饼，因为它的热度稳定。如果你用的是不锈钢或不粘锅，请适当地调整烹饪时间和温度。