Sieve the maida in a bowl and add baking soda and baking powder into it. Mix the ingredients well.
Divide the maida in two portions making a space at the center. Now put curd, salt, sugar and oil at the center and mix them well with the flour. Now knead it with luke warm water to make a smooth dough. Flip, turn and punch the dough for 5 minutes to make it smooth and elastic. Apply oil on the dough with hands on all the corners and cover it with a clean towel. Keep the bowl at a warm place for 2-3 hours.
Withing 2 hours the dough will rise and double up. Take off the towel from the bowl and punch the dough once again with hands to fix it. The dough to make kulcha is ready.
Divide the dough into 8 equal parts. If you making the kulcha on a pan (tawa), then grease it with little oil and keep on the flame so that it heats well. Meanwhile, take one portion of the dough and roll it into a flat disc of 5-7 inches. You can also increase the size of the kulcha by pressing it with greased hands. Sprinkle some kasoori methi on the rolled out kulcha and press with hands to fix them. Now put the kulcha on the pan facing it upwards. Flip the side of the kulcha once the bubbles starts to form at the upper surface or rises up. Apply some oil on the kulcha when the surface turns light brown in colour. Roast the kulcha till it turns brown from both the sides. Prepare all the kulchas in the same manner.
If you are making kulcha in a tandoor or oven then pre-heat the oven at 300 centigrade. Grease the tray with little oil and keep the rolled out kulcha on it. You can bake 2 kulcha at one time. Place the tray in the oven and bake it for 2 minutes. Prepare all the kulchas in the same manner and roast again on the pan wih little oil at the time of serving it.
Serve the kulcha with matar chole, chutney, curd or pickle.
This preparation is for 4 people.
Time taken - 50 minutes (10 minutes to knead the flour)