Amritsari Kulcha

In a large mixing bowl, combine maida flour, atta flour, baking powder, baking soda, 10g sugar, and 5g salt. Mix these dry ingredients thoroughly.

Add yogurt and 20g ghee to the dry mixture. Gradually add water, kneading continuously, to form a soft and pliable dough. The dough should not be too sticky or too stiff.

Cover the dough with a damp cloth and let it rest in a warm place for at least 2 hours to allow it to ferment slightly.