Onion Kulcha made with Sourdough

The minute I read Valli's description of "Bread Baking" on BM# 15 announcement, I knew I have to make an Indian bread for the marathon. So after 2 days of Western breads I have this very Indian Kulcha that is baked in the oven. 

Recipe is adapted from Raghavan Iyer's "660 Curries" cookbook. I actually made a lot of changes to the original recipe -- I used some sourdough starter as I was feeding my starter that day and used the cast off to make these kulchas. I added chapati flour (atta) along with all-purpose flour (original recipe used only all-purpose flour). Also original recipe used buttermilk, but since my starter is one a slightly watery side,  I used thick greek yogurt instead. 

The key to soft and pliable kulchas is to roll them slightly thick and bake them for just 3-4 minutes.

Ingredients:

For the dough:

All-purpose flour - 1/2 cup (original recipe called for 3cups of all-purpose flour)

Sourdough starter - 1/2 cup

Chapathi flour (Atta) - 2cups

Baking soda - 2tsp

Salt - 1tsp

Sugar - 1tbsp

Greek yogurt - 1/2 cup (original recipe used 1/2 buttermilk)

Oil - 1tbsp

For the filling:

Red onion - 1 large, very finely chopped

Green chilies - 3-4, finely chopped

Cilantro - 1/4 cup, finely chopped

Salt - to taste

Method:

• Combine all the ingredients for the dough in a large bowl and make a smooth and soft dough using warm water. Knead well for 5-10 minutes. Cover with kitchen towel and set aside for 30 minutes.
• After 30 minutes, divide the dough into 8 equal pieces. Roll each piece into a smooth ball and place them  on a lightly greased plate. Cover and let rest for 30 more minutes.
• While the dough rests, prepare the filling - mix all the ingredients under filling in a small bowl. Set aside until ready to use.
• Dough does not rise as much as a yeasted dough would, but will definitely puff up a little bit.
• Place a baking stone or overturned baking sheet in the oven and Preheat to 450F.
• Roll one piece into 5" round using atta/flour as needed. Keep aside. Roll another piece in the same manner. Spread 1/4 of the filling on the rolled out dough and place the first roound on top of it. Lightly press to seal the edges.
• Gently place the kulcha on the baking stone and bake for 4-5 minutes or until the dough is cooked through and some blisters start to appear.
• Repeat with the remaining 6 dough balls to make a total of 4 kulchas.

Cut each kulcha into 4 pieces and enjoy with your favorite Indian gravy dish. We had our's with mixed vegetable kofta curry. Delicious meal indeed.

Lets check out what my fellow marathoners have cooked for Day 3 of BM# 15.