Black olive kulcha

recipes-olives from spain
  • 400 g Black Pitted Olives from Spain
  • 400 g Maida / Plain Flour
  • 1 tsp Salt
  • ½ tsp Baking Soda
  • 1 tsp Baking Powder
  • 80 g Jalapenos
  • 2 tbsp Olive Oil
  • 40 g Curd
  • 20 ml Milk
Preparation time:
30 minutes
3-4 portions
Level of difficulty:
  • 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.