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Plain flour
3 cups
1 tbsp
Dry yeast
1 tsp
Baking powder 
¼ tsp
1 tsp
Warm milk
½ cup
2 tbsp
to taste 

More milk for kneading if required

Sprinkle yeast and sugar over warm water. Keep aside for 5 minutes or till frothy. Mix salt and flour, take in a large plate. Make well in centre. Put curds in well. Sprinkle baking powder over curds. Allow to stand for 2-3 minutes. Pour oil, yeast solution, in well and mix gradually. Use milk as required, to make a soft stiff dough. Brush dough will oil. Cover with inverted bowl. Keep aside for 4 hours. Longer if weather is cold. Grease palms well and punch dough till soft and elastic. Cover again and keep aside for 10 minutes. Break of a lump of dough. Roll or pat to a thick round about 6" diam. Roast on hot griddle, or tandoor, till golden spots appear. Or shallow fry on griddle. Serve hot with gravied vegetables, dals, etc.

Note:     Do make kulchas perfectly round, the charm is in rolling them oval or pulled from one end.