Name: Chile-Garlic Kulcha
Cook time: 50 minutes
Total time: 80 minutes
Yield: Makes 5
Ingredients: ¼ cup plain whole-milk yogurt; 2 Tbsp. lukewarm whole milk; 1 Tbsp. ghee or clarified butter, melted; ½ tsp. sugar; 5 tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt, divided; ½ tsp. baking powder; ¼ tsp. baking soda; 2 cups (250 g) all-purpose flour, plus more for surface; ¼ cup finely chopped garlic (about 10 cloves); 1 Tbsp. crushed red pepper flakes; Kashmiri chile powder or paprika (for sprinkling); 2 Tbsp. plus 1½ tsp. chopped cilantro, divided; Melted unsalted butter (for serving)

Kulcha on a plate being served with Chana Masala.

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

Kulcha is a type of lightly leavened flatbread from India traditionally made in a tandoor oven. Here I have adapted the cooking method to use a cast-iron skillet on the stove, followed by a finish under the broiler to get the same crispy charred bits as you would in a tandoor. Kulchas come stuffed with various ingredients, including potato or cheese, but I crave the spicy allium kick of dried chiles and garlic. Serve slathered with butter and topped with more cilantro alongside chole, dal, or your favorite Indian gravy dish.

Recipe notes

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Recipe notes

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