Ladakhi Kargil-Style Balti Kulchi
A soft, mildly leavened round bread from the Balti-Purig community of Kargil, baked in a tandoor and eaten with tea or curries.
- Prep
- 90 min
- Cook
- 20 min
- Total
- 110 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 210 kcal
Equipment
- •Tandoor or oven
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 3 g
- carbs
- 40 g
- fibre
- 2 g
- protein
- 5 g
- calories
- 210 kcal
Instructions
- 1
Stir the yeast and sugar into lukewarm water. Let it sit for 10 minutes until frothy.
- 2
Mix the flour and salt in a large bowl. Pour in the yeast mixture and oil.
- 3
Knead the mixture for about 8 minutes into a soft, smooth dough.
- 4
Cover the dough and leave it in a warm place for 1 hour, or until doubled in size.
- 5
Gently press down on the dough to release the air. Divide it into equal portions.
- 6
Roll each portion into a round disc about 1 cm thick.
- 7
Sprinkle nigella seeds on top. Press them lightly into the dough so they stick.
- 8
Bake in a hot tandoor (clay oven) or preheated oven at 220°C for 8–10 minutes until golden and puffed.
- 9
Serve the bread warm with butter or alongside a meal.
Chef's tips
Make sure the dough rises fully for a soft, airy texture. Cold dough will bake dense and flat.
Ingredient substitutions
- tandoor → a hot oven with a baking stone or tray
Storage
Store wrapped in cloth or an airtight bag for up to 2 days.
Reheating
Warm briefly in a tawa or oven before serving.
Common mistakes to avoid
- •Rolling the dough too thin, which causes it to dry out during baking.
Serving suggestions
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