Here's how to make crispy, buttery kulchas at home.
might be its most popular and well-known, but there are so many other types that don’t get enough credit outside of India—including roti, parathas, and poi, to name a few. Kulchas are also underappreciated, if you ask me. But I’d like to change that.
Both naan and kulchas are traditionally cooked in a tandoor. In my dreams, of course, I have my very own backyard tandoor. In reality, I live in a New York City apartment, where the prospect of owning a clay oven that can reach temperatures of up to 900º F is not very likely. To make up for my lack of a tandoor, my kulcha recipe calls for a combo cooking method: First, I cook the kulchas on the stovetop and then finish them under the broiler to give them a charred, crispy exterior.
After you’ve rolled out one round, spread the chile-garlic mixture across the top of the dough, leaving a border around the edges. Gather the edges and carefully form a small bundle, making sure all the edges are stuck together. Then pat gently into some flour and roll it out into an 8" circle.To get the kulchas extra-crispy, sprinkle a mixture of salt and water in a hot skillet, making sure it covers the surface of the pan entirely.
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