Name: Tawa Kulcha recipe by Neelima Katti at BetterButter
Prep time: 240 min
Cook time: 20 min
Total time: 260 min
Yield: 2
Ingredients: All purpose flour (maida) - 1 cup; Finely chopped mint/ corriander - 1 tablespoon; To coat the kulchas while rolling:; Sugar - 1/2 teaspoon; Salt - 1/2 teaspoon; Curd - 2 tablespoons; Warm water- 1/4 cup + 2 tablespoons (approximately); Ghee/Oil- 2 tablespoon + extra for cooking; Baking soda - 1/4 teaspoon; Black/White sesame seeds - 1 teaspoon

Sift the flour, soda and salt in a container, add sugar and mix the dry ingredients well.

Add ghee and curd, rub the flour so that it gets coated well with it.

Next, pour in warm water, little at a time, mix and knead till it forms a soft dough.

Keep kneading for 5 minutes till the dough loses its stickiness and forms a supple firm mass.

Apply ghee all over the dough, cover the dough well with a wet cloth or a cling film and keep aside for 3-4 hours. (This is very important as the dough needs to be well rested for soft kulchas.)

After around 4 hours, divide the dough into 8-10 equal roundels.

Take each ball, slightly moisten the surface, place chopped mint/coriander, black and white sesame seeds. On a floured surface, roll each ball like chappatis, slightly thicker than them.

Meanwhile heat a skillet/tawa, pour few drops of ghee on it and drop the kulcha over it. Once bubbles appear on the top surface, turn it, apply ghee and cook both sides of the kulcha evenly.

Serve it hot with lots of ghee or home made butter.