Kalga

Kalga is a type of bread that originated in the Indian subcontinent, particularly popular in parts of North India. It is a leavened flatbread, often made from wheat flour. The dough is typically prepared with flour, water, and sometimes yeast or a starter for fermentation. After rising, the dough is shaped into flat discs and then cooked on a griddle or tawa. The cooking process often involves turning the bread to ensure even cooking and can result in some charring or blistering, which adds to its flavor.

Variations of kalga exist, with some recipes incorporating yogurt or milk for added richness and a softer texture. Spices may also be added to the dough or sprinkled on top before cooking. Kalga is commonly served as a staple accompaniment to various Indian dishes, including curries, dals, and vegetable preparations. It can be enjoyed plain, with butter, ghee, or served alongside pickles and chutneys. Its simple preparation and versatility have made it a well-loved bread in its region of origin.