Onion Kulcha

Directions

1. 1
   Put a baking sheet (or, preferably, a baking stone) on a rack on the lowest shelf of your oven; preheat the oven to 500F.
2. 2
   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.
3. 3
   Let them rest for 10 minutes covered with plastic wrap or a damp towel.
4. 4
   While the dough is resting, chop the onion and cilantro for the filling.
5. 5
   Combine them with the chaat masala, cayenne, and salt in a small bowl and set aside.
6. 6
   Lightly flour your work surface and your rolling pin.
7. 7
   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.
8. 8
   Mound 2 heaping tablespoons of the filling into the center of one of the rounds of dough.
9. 9
   Bring the edges of the round up over the top of the filling and press them together to make a pouch.
10. 10
    Press down on the neck of the pouch with the palm of one hand to make a slightly rounded disk.
11. 11
    Sprinkle the disk with flour on both sides and roll it out again into a round 4 to 6 inches in diameter.
12. 12
    Put the kulcha on a plate and cover with a sheet of plastic wrap.
13. 13
    Stuff the remaining kulcha and stack them on the plate with a sheet of plastic wrap between them.
14. 14
    Cook the rolled-out and stuffed kulcha on the preheated baking stone as in the naan recipe, flipping them once after 3 minutes.
15. 15
    The kulcha are ready when theyre mottled and browned around the edges, 6 to 8 minutes.
16. 16
    You can cook as many kulcha as will comfortably fit on your baking stone at one time.
17. 17
    Wrap the freshly baked kulcha in a kitchen towel to keep them warm and pliable.
18. 18
    Brush with melted butter on one side and serve.