Easy Chicken Cheese Onion Stuffed Kulcha (No Yeast)
Course: Bread
Cuisine: Indian
Prep Time: 15 minutesminutes
Cook Time: 30 minutesminutes
Rest the dough:: 1 hourhour
Total Time: 1 hourhour45 minutesminutes
Servings: 6stuffed bread
Calories: 353kcal
Author: Marvellina
An easy kulcha flatbread stuffed with delicious savory chicken, onion, and cheese filling. The bread is cooked on the stove and perfect on its own or as an accompaniment to any dish.
Filling: (read the post below for some ideas on the filling)
1largeoniondiced
1jalapeno pepperdiced
¼cupCilantro leaveschopped, plus more for garnishing
200gcooked chicken meatfinely shredded, I used leftover rotisserie chicken meat
120gshredded cheeseI use sharp cheddar
¼tspground cumin
¼tspsaltor more to taste
⅛tspfreshly ground black pepper
Instructions
Prepare the dough:
Put all the dry ingredients in a large mixing bowl and whisk to combine. Add the wet ingredients into the bowl and then use your clean hand to knead for 2-3 minutes to form a rough dough. If the dough feels dry, you can add a bit more milk, one teaspoon at a time. The dough should be slightly sticky to the touch and ragged-looking. Cover and let the dough rest for 1 hour
Prepare the filling:
Update: I highly recommend caramelizing the onion and the peppers with a bit of oil. It really brings out the flavor further.
Combine all the ingredients for the filling. Have a taste and adjust if you feel like it needs more seasonings like salt and/or pepper or other spices
Shape the dough:
After 1 hour of rest, divide the dough into 6 equal pieces. Give each piece a few kneading and roll them into a round dough ball. It should be a smooth dough now compared to before the one-hour rest.
Lightly flour your work surface. Flatten the dough into about 3-inch disc. Then roll the dough out with a rolling pin, dusted with some flour, into about 6-inch circle. Add 1/6 of the filling into the middle of the dough and then gather the edge of the circle towards the center and squeeze it together to seal. Turn it over so the seam side is facing down now. Repeat with the rest of the dough and filling
Use a rolling pin to roll the stuffed dough out into a round circle again, roughly about 1/4-inch in thickness or as thin as the filling lets you roll. Repeat with the rest
Cooking on the stove:
Use a heavy-bottom large pan. A cast-iron pan is the best if you have one. Preheat until the pan is really hot. Put the bread on the hot pan and cook for about 1 minute and then flip over and cook for another 30 seconds and then flip back again and cook for another 1-2 minutes or until the bread is cooked through. You will see nice golden brown spots on the flatbread and it should feel fluffy and no longer wet. The bread also puffed up after being cooked
Brush with some melted ghee while still hot and sprinkle with some fresh cilantro leaves. Repeat with the rest of the bread
Serve:
Serve them warm
To store:
Leftovers can be kept in an air-tight container, in the fridge or about a day or two. The longer you keep them in the fridge, the drier it gets, just like any other bread
For longer storage, I recommend putting them in a freezer-friendly bag after they have cooled down completely and they can be kept frozen for about 1 month
Simply reheat on the stove (without thawing if frozen) until warm through or in the microwave by sprinkling some water on the bread and then cover with a damp paper towel and reheat on high power for 30 seconds and then check and add more time in 10-second increment if needed