I don’t really know whether I deserve this. But, I’m really, really happy to accept this as a token of friendship. Thanks again kakCik. I’m passing this to dearest MamaFaMi and Che Mat Gebu.
Recipe today… kulcha. Came across this roti from a magazine, somewhere, but did not take down the recipe. I found this at mamtaskitchen. Kulcha is actually naan, a leavened Indian bread which is common here at our mamak’s restaurant. The difference is that naan is cooked in a tandoor oven, whereas you can grill kulcha on tawa. I used my non-stick pan. Actually I didn’t know whether I had roll it to the correct thickness. But since my kids keep asking for another ‘roti kembung’, I guessed I passed.
The roti will puff up while cooking. We had this ‘roti kembung’ with kuah dhall and tandoori chicken. I will paste the recipe for tandoori chicken next time.
1 heaped tsp dry yeast (I used mauripan)
250 ml warm water/milk (50-50)
2 tsp sugar
1 tsp lime/lemon juice (optional)
1/2 cup natural yoghurt or dahi (don’t know what’s dahi, but I’m sure you can easily find yoghurt at the supermarket)
2 tbsp ghee or vegetable oil
600 g plain white flour/maida
1/2 tsp baking powder
1 tsp salt
- Place warm water/milk in a bowl. Sprinkle yeast and sugar over water. Leave for 10 – 15 minutes, until frothy. Add lime juice.
- In another big bowl, sift flour, baking powder and salt.
- Make a well in the center and pour in yoghurt and oil. Add in the yeast mixture.
- Mix well and knead to form a dough. Using you hand, knead the dough for 10 – 15 minutes.
- Then, leave the dough to proof for 2 – 4 hours.
- Roll out to 6 – 8 inches and 3 – 4 mm thick. ( It’s a little bit tedious to roll cos the dough keeps coming back. You’ll have to sprinkle your board well with flour).
- Grill on one side till you get brown spots on the roti, then flip to cook on the other side.
Keep your roti warm covered in a kitchen towel while you roll out and grill the next one.
This roti can be frozen. Just defrost and warm it on the tawa or oven.