Kulcha

Name: Kulcha
Total time: 2 h 50 min
Yield: 6
Ingredients: dry yeast — 8 г; eggs — 1 шт; flour — 700 г; milk — 530 мл; salt — 1 ч. л.; sugar — 1 ч. л.; sunflower oil — 50 мл

Tajik cuisine

Editorial 2 h 50 min 6 servings

Master 245 kcal/100 g updated November 1

Small round Tajik milk flatbreads with a pattern of cuts and fork pricks, brushed with egg yolk. According to Wikipedia, kulcha is the smallest kind of flatbread.

Ingredients

Servings:6

Nutrition facts (per 100 g)

Calories: 245 kcal
Protein: 7.6 g
Fat: 6 g
Carbohydrates: 40 g

Method

Dissolve the yeast, sugar and 2 tbsp of flour in 500 ml of warm milk and leave in a warm place for 15 minutes.
Sift the remaining flour into a bowl, pour in the starter and the oil, add the salt and knead a soft dough that does not stick to your hands. Cover with a towel and leave in a warm place for 1.5 hours until the dough doubles in size.
Divide the dough into 6 equal pieces, roll into balls and cover with plastic wrap for 10 minutes.
Press each ball with your palm into a flatbread about 2 cm thick. Make shallow cuts around the edge with a sharp knife, press a dimple into the center with your fist and prick the flatbread with a fork.
Place the flatbreads on a baking sheet lined with parchment. Whisk the egg yolk with 2 tbsp of milk and brush it over the tops. Leave to rise for 30 minutes.
Bake in the oven at 180 °C for 25–30 minutes until golden brown. Serve warm, with tea or instead of bread.