Onion Kulcha Indian Bread

This really is a Naan Bread that has been "filled" with awesome chopped onions and a dash of a little this and a dash of a little that. Nice thing to try when you want something different.

• ***For Naan Dough:


• 1/2 cup milk


• 1 teaspoon sugar


• 1 cup warm water


• 1 tablespoon yogurt


• 1 egg


• 4 cups of all-purpose flour


• 1 teaspoon salt


• 1 teaspoon baking powder


• 1 tablespoon vegetable oil (for baking tray)


• ***While the dough is rising, prepare the filling:


• 2 small red onions, finely chopped


• 1small hot chili pepper, minced


• 1 tablespoon minced cilantro


• 1 teaspoon red chili powder


• Salt to taste


• 3 tablespoons melted butter or clarified butter


• 2 teaspoons cilantro, minced for garnish

1. ***To make the dough:


2. Whisk together the milk, sugar, water, yogurt and egg.


3. Place the flour, salt and baking powder in a large shallow bowl. Mix well.


4. Pour the liquid onto the flour and begin to knead.


5. Continue kneading until you have a soft dough. If you need more liquid, add a few tablespoons of warm water.


6. Knead for at least 10 minutes, or until you have a soft dough that is not sticky.


7. Oil the dough, cover with a damp cloth and place in a warm place for 1½ - 2 hours, or until the dough has doubled in size.


8. ***While the dough is rising, Make the filling:


9. Squeeze out all the water from the chopped onions.


10. If the onions still appear to be watery, add a small boiled grated potato to your filling.


11. In a mixing bowl combine all the filling to form a lumpy consistency.


12. Set aside until the dough has risen and is ready to form into kulchas.


13. ***How to make the Kulchas:


14. Preheat the oven to 400 degrees, and lightly oil two baking sheets.


15. Lightly dust the rolling surface with flour.


16. Roll the dough into a log and cut it into 8 equal portions. Take one portion of the dough and roll into a ball between the palms of your hands, flattening the ball. Place it on the floured surface and roll it out into a circle about 6 inches in diameter.


17. Add a tablespoon of the filling to the center and bring the sides up and together, pinching them to seal and form a ball.


18. Flatten lightly. Dust very lightly with flour. Roll again about 5 - 6 inches in diameter.


19. Dip your fingers in water and moisten the surface of the kulcha very lightly. Sprinkle with a few minced cilantro leaves. Continue until you have made 8 kulchas (four per baking sheet).


20. Place the kulchas in the oven for 5 minutes. Turn on the broiler and broil for an additional 3 minutes or until golden brown. Serve hot.


21. You can also make these ahead and have them slightly baked, then finish them up on the grill (which I would prefer since they get even crispier)

Onion Kulcha Indian Bread @ Group Recipes