INGREDIENTS
- 500 g soft wheat flour
- 250 g full fat sheep yogurt
- 120–150 ml lukewarm water, as needed
- 1 tsp baking soda, heaped
- 10 g salt
- 2 tbsp olive oil or sunflower oil, optional
- 1 tbsp vinegar or lemon juice if yogurt is not acidic, optional
EQUIPMENT
- Large bowl
- Mixing bowl
- Wooden spoon
- Baking tray
- Baking paper
- Oven
METHOD
Activate the soda:
- Add the yogurt to a bowl.
- Stir in the baking soda until completely dissolved.
- The acidity of the yogurt activates the soda and replaces yeast.
Make the dough:
- In a large bowl add the flour and salt.
- Pour in the yogurt mixture.
- Gradually add the water.
- Add the oil if using.
- Knead gently for 5–7 minutes until the dough is soft but firm, slightly stiffer than bread dough and not sticky.
Rest:
- Cover and let rest for 20–30 minutes.
- This is not for rising but to relax the flour.
Shape:
- Shape into a low round loaf.
- Press gently to about 3–4 cm height.
- Score a shallow cross on top.
Bake:
- Bake at 190–200°C for 35–40 minutes.
- For a drier base, flip the kulac upside down for the last 5 minutes.
NOTES
- Crumb should be firm, not fluffy.
- Crust should be crisp.
- Do not overknead — we do not want yeast elasticity.
