Whole Wheat Kulcha (Flatbread)

3 cups whole wheat flour

1 tsp salt

1 tsp baking soda

1 envelope dry yeast (instant yeast that can be mixed directly with flour, or dry yeast prepared according to package directions)

2 to 3 tblsp plain yogurt

1 tblsp melted butter or ghee (clarified butter)

Warm (not hot) milk or water for kneading dough

Olive oil or ghee for brushing

For topping, use any combination of ingredients listed below:

*Coarsely ground cumin and black pepper

*Roasted chopped garlic

*Finely chopped coriander or mint leaves

*Sesame seeds

1. Combine dry ingredients and mix well.

2. Make a well in the center and add liquid ingredients. (Add the yeast at this stage if prepared with water). Take care not to add all of the water or milk all at once. Add a little at a time and knead to a soft pliable ball of dough.

3. Grease a large bowl and place the ball of dough in the center; press down. Cover, and leave in a warm place to rise for three to four hours.

4. Roll out the dough into thick circles on a floured board.

5. Cook on a hot tava/ griddle. Add topping to uncooked side (top), and press down with spatula. Cover with a domed lid. When done on one side, turn over and cook the other side, covered. Brush both sides with oil or ghee.

Eat as an accompaniment to soup, or with chutney, vegetables, and curries.