Jaisalmer Kathi Kulcha

A traditional Indian flatbread originating from Jaisalmer, often served with curries and stews, characterized by layers of flaky dough and an aromatic flavor.

🛒 Ingredients

• 2 cups all-purpose flour
• 0.5 cups whole wheat flour
• 1 tsp salt
• 0.5 tsp active dry yeast
• 1 tsp sugar
• 1 cup warm water
• 2 tbsp ghee or butter
• 1 tbsp kneading oil
• 1 tablespoon chopped fresh cilantro

👨‍🍳 Instructions

1. 1

   Step 1: Combine the all-purpose flour, whole wheat flour, and salt in a large mixing bowl.

2. 2

   Step 2: Mix the yeast and sugar, then add to the dry ingredients.

3. 3

   Step 3: Gradually add the warm water to the mixture, stirring with a wooden spoon until a dough forms.

4. 4

   Step 4: Knead the dough for 5 minutes, until smooth and elastic.

5. 5

   Step 5: Brush the dough with ghee or butter and let it rest for 30 minutes, covered with a damp cloth.

6. 6

   Step 6: Preheat a non-stick tava or griddle over medium-high heat.

7. 7

   Step 7: Divide the dough into 4-6 equal portions, depending on the desired size of kathi kulchas.

8. 8

   Step 8: Roll out each portion into a ball and flatten slightly, using a rolling pin if necessary.

9. 9

   Step 9: Brush the tops with water and sprinkle with chopped cilantro.

10. 10

    Step 10: Cook the kathi kulchas for 1-2 minutes on each side, until golden brown and puffed.

💡 Pro Tips

To achieve the signature flaky layers, knead the dough thoroughly and let it rest for the correct amount of time. To prevent the dough from sticking, brush the tava or griddle with oil before cooking. For an authentic touch, serve the kathi kulchas with a dollop of ghee or a side of raita.

📊 Nutrition per Serving