Onion Kulcha

Preparation

1. Step 1

   Put a baking sheet (or, preferably, a baking stone) on a rack on the lowest shelf of your oven; preheat the oven to 500°F. Punch down the risen naan dough and, using as much flour as necessary to keep the dough from sticking to your hands, roll it into a snake, then tear the snake into 6 equal-sized balls. Let them rest for 10 minutes covered with plastic wrap or a damp towel.

   Step 2

   While the dough is resting, chop the onion and cilantro for the filling. Combine them with the chaat masala, cayenne, and salt in a small bowl and set aside.

   Step 3

   Lightly flour your work surface and your rolling pin. Flatten the balls of dough into 2-inch disks with your palm, then use the rolling pin to roll them into thick rounds, about 4 inches in diameter, dusting with flour as necessary.

   Step 4

   Mound 2 heaping tablespoons of the filling into the center of one of the rounds of dough. Bring the edges of the round up over the top of the filling and press them together to make a pouch. Press down on the “neck” of the pouch with the palm of one hand to make a slightly rounded disk. Sprinkle the disk with flour on both sides and roll it out again into a round 4 to 6 inches in diameter. Put the kulcha on a plate and cover with a sheet of plastic wrap. Stuff the remaining kulcha and stack them on the plate with a sheet of plastic wrap between them.

   Step 5

   Cook the rolled-out and stuffed kulcha on the preheated baking stone as in the naan recipe, flipping them once after 3 minutes. The kulcha are ready when they’re mottled and browned around the edges, 6 to 8 minutes. You can cook as many kulcha as will comfortably fit on your baking stone at one time.

   Step 6

   Wrap the freshly baked kulcha in a kitchen towel to keep them warm and pliable. Brush with melted butter on one side and serve.