To make Yeast Mixture If you don’t have Instant dry yeast from Active dry yeast:
3 Tbsp water to make yeast ( Since I didn’t have Instant dry yeast)
1 Tsp active dry yeast yeast
Few pinches of sugar
To make Dough:
250 gram All purpose flour
1/4 Tsp Oil
1 Tsp Instant dry yeast (0r the mixture prepared from active dry yeast.. )
1 Tsp sugar
1 Tsp salt ( as per taste)
75 ml lukewarm water for making dough
In a bowl take all purpose flour and add yeast,salt sugar and 1 tbsp oil and mix it well. Then knead it with the help of lukewarm water into a soft dough. Then Apply little oil in your palm and once again knead and flip the dough for 5mins. Now grease the dough with oil from all the sides and cover it with a cloth and place it in warm place(inside microwave ) for about 3 hours. After 3 hours you will see that dough has doubled in size( Be sure that dough just doubles up and not more than that 🙂 )
Now knead the dough again and divide it into 4 small equal portions of balls. Take one portion and dust it with dry flour and roll it round with the help of pin.( you can also roll it lengthwise like in hotels. ) Repeat the same with the rest of the portions. Now take the baking tray and grease it with oil and place the rolled kulcha in the tray and cover it, keep it aside for 30 mins. In the meantime preheat the microwave at 180 degree centigrade and then bake the kulcha at the same temperature for another 10 mins.
I didn’t have instant dry yeast. So I used dry active yeast. If you are using active dry yeast too then in that case soak the dry active yeast in 2 to 3 tbsp lukewarm water and add little amount of sugar in it and keep it aside for 10 mins and yeast will be activated. And then you can add the required amount of yeast to dough.
Instant dry yeast can be directly added to the dough.
To Use the dough after 24 hours or until 3 days :
The dough can also be stored in the refrigerator once you have kneaded in a big greased zip lock pouch to be used next day. But be sure to remove the refrigerated dough from the fridge at least 3 to 4 hours prior the use and open the zip of the pouch but do not remove the dough from the pouch. And you will see the dough will rise in the pouch after 3 to 4 hours. Then knead the dough again and divide it into 4 small portions of ball and follow the steps as mentioned in the above recipe.
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