Its the 6th day of the Blogging Marathon and I definitely had a blast making these delicious Indian breads. I also started thinking why I avoid making rotis and I think I can’t when I CAN make decent Indian breads. After a lot of thinking, I decided that I don’t like making individual portions of anything, I prefer mass production. I don’t like making samosas, laddoos or puris, but I love cooking dishes that can feed 4 people without much fuss. That explains why I prefer making a loaf of bread than make 12 rotis for dinner.
Hopefully after this marathon, I can get over my denial and make Indian breads more often. For today’s Indian bread, I made the most frequently asked roti in restaurants, Kulchas. Kulchas are leavened flat-bread made with flour, yogurt, baking powder, baking soda and egg. The leavening principle of kulcha is similar to bhaturas and American buttermilk biscuits. The lactic acid in yogurt reacts with baking soda to make the dough light and rise. The baking powder helps continue the leavening during the cooking. Protein in the egg strengthens the structure of the leavening.
To make the Kulchas a little more healthy, I used whole-wheat pastry flour for part of the all-purpose flour. This didn’t affect the texture or the taste and may be next time, I’ll add a little more ww pastry flour.
What did I learn: The Mystery (Chemistry) of making Kulchas.