Punjabi Amritsari Kulcha Tandoor Stuffed Bread Classic

Method

1. 1

   Make dough: combine maida, yeast, sugar, salt, yogurt and oil.

2. 2

   Add enough warm water to knead into a soft, slightly sticky dough.

3. 3

   Knead 8 minutes. Cover with a damp cloth. Rest 60 to 90 minutes until well risen.

4. 4

   Make filling: combine mashed potato with all filling ingredients.

5. 5

   Mix well. Divide into 4 portions.

6. 6

   Punch down dough. Divide into 4 balls. Roll each into a 12 cm round.

7. 7

   Place one portion of filling in the centre.

8. 8

   Bring edges up and seal completely. Gently roll out to 18 to 20 cm.

9. 9

   Press kalonji seeds and fresh coriander onto the surface.

10. 10

    Cook in a very hot cast iron pan or tawa on the highest heat for 2 to 3 minutes per side until golden and puffed with char spots.

11. 11

    Smear generously with butter immediately on coming off the heat.