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Use a mixture of plain flour and bread flour for the perfect balance of texture and rise.
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Add a bit of sugar to the dough to help activate the yeast and achieve a golden-brown crust.
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Incorporate yoghurt into the dough for added softness and a subtle tangy flavour.
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Allow the dough to rise twice, once after kneading and again after shaping, for maximum fluffiness.
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Brush the kulchas with ghee or butter before baking to enhance flavour and create a softer crust.
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Bake the kulchas in a very hot oven or on a preheated tawa (griddle) to ensure they puff up quickly.
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If using a tandoor or oven, stick the kulchas to the sides for authentic charred spots and even cooking.
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Wrap the freshly baked kulchas in a clean tea towel to retain moisture and keep them soft until serving.
Hope you make the fluffiest kulche using these tips!
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