In a bowl take warm water and add sugar. Stir well. Add yeast and mix well. Keep bowl aside for 10 mins in warm place for yeast to get activate.
In a mixing bowl take wheat flour, maida, salt, milk powder, green coriander leaves and kasuri methi. Mix all well. Now add yeast mixture and mix well and make dough. Add warm water if required to make sticky dough. Remove dough on kitchen platform, add butter and knead well for 8 to 10 mins to get soft, smooth and non sticky dough. Keep the dough in greased bowl and keep aside in a warm place for about an hour. After an hour it will get double in size.
After an hour or so, sprinkle some flour on dough and punch the dough to remove air. Again knead the dough well and divide in equal 9 to 10 parts and make smooth balls. Take one ball and with the help of the rolling pin, roll in thick roti. Make rotis from all balls. Take a damp cloth and sprinkle some flour on cloth. Keep all the rotis on cloth. Cover and keep aside for about 20 to 30 mins for proofing.
Now heat up the iron tawa or pan. Apply water on one side of the prepared roti and put it on hot tawa/pan with water side down. Cook for about a minute. Flip the tawa/pan and cook on other side for a minute. Half cook all the prepared rotis and keep aside.
Half cooked kulchas are ready.
You can store these half cooked kulchas for about 2 days in an airtight container.
Before serving, roast on hot tawa using ghee or butter or oil from both sides like paratha, sprinkle coriander leaves and kalunji, cook and serve hot.
Kulchas are best served with chole.
