Black Olive Kulcha

Recipe by Chef Saransh Goila

Ingredients

* 400 gm Black Pitted Olives from Spain
* 400 gm Maida / Plain Flour
* 1 tsp Salt
* 1⁄2 tsp Baking Soda
* 1 tsp Baking Powder
* 80 gm Jalapenos
* 2 tbsp Olive Oil
* 40 gm Curd
* 20 ml Milk

Method

Place olives in a tray to dehydrate them in an oven at 60-70oC for about 4-5 hrs or in a dehydrator at 40oC for about a day.
Make a powder of the dried olives in a blender.
Knead a soft kulcha dough by mixing the maida, olive powder, curd, milk, baking powder & soda and salt.
Make sure that the dough looks grey or preferably black in color. Keep the dough aside for proofing.
After half an hour, portion out the dough into the required size of balls. Roll the balls flat and top them with sliced jalapenos, pressing them gently a bit like a Focaccia Bread.
Now bake them on a Pan, Tandoor or in an Oven at 180 degrees for about 15 min.
Apply Olive oil on top once cooked well.