As it's an active yeast, so it needs to be activated first. In a big sized bowl, add sugar, yeast and water. Mix and rest for 10 minutes.

After 10 minutes, you will see some froth and bubbles on the surface of mixture which means yeast is activated.

Add flour, curd, salt and butter to it. Skip salt if your butter is salted.

Mix everything without adding water.

Now start kneading the dough while adding little by little water.

Give a good knead to dough for about 10 minutes. Dough must be normal.

Put the dough in a greased bowl and after applying some oil on the dough too, cover the bowl with cling film or some kitchen towel or lid in case of non availability of cling film. Only condition is bowl should be covered properly.

Place the bowl in a warm place of the kitchen for 2 hours.

After 2 hours, dough must have been raised to double.

Remove the cling film and take a big sized dough from the entire dough and roll it into a ball between your palms. For better distribution, diving the dough into 7 to 8 parts in equal proportion and them start rolling them round.

Dust some flour on a clean surface and place this dough ball there and also dust some flour on the ball too.

Flatten the ball into a thick disk from all sides using your fingers. You can use the rolling pin also but handle the dough gently. Don't roll the ball too thin.

Let them turn cool completely. Your kulche are ready. Enjoy.