Take the flour, baking soda, and salt in a large mixing bowl. Add the oil and yogurt to it . Start kneading by adding enough water to make a fairly stiff dough. Knead for another 5 minutes or until the dough begins to relax a little without adding extra water. Cover with a damp kitchen towel or place in a large airtight container for 1 to 2 hours.

When ready to make Kulcha heat a thick bottomed griddle or tawa over medium heat.

Pinch of a lemon sized ball of dough and roll into a smooth. Dust the working board and rolling pin with a little flour and roll the dough into a circle of about 6 to 8 inch in diameter. It should have about 1/8 th of an inch thickness.

If using any toppings press a portion on the top. For dry toppings like nigella seeds it helps to lightly brush the top with water and sprinkle the seeds on top.

Place the Kulcha on the heated tawa (griddle) with the toppings facing up. When bubbles start forming on top brush the top with a little oil and flip . Brush a little oil, wait for it to puff up a little more. Flip 1 to 2 more times to finish cooking both sides evenly. Remove from heat serve immediately or keep covered till serving.

Best served warm.