A cousin of naan, kulcha, the north Indian Punjabi flatbread, is less well known, but it is easier and simpler to make because it doesn’t include yeast. Kulcha is ideally served with spicy beans, dals, and (most famously) chole masala, which is spice-braised chickpeas. Ideally made in a tandoor oven, kulcha can be made on a griddle on the stove top or on the flat top of a wood- burning grill. If you develop the right touch, you can even make them using your broiler. You can also try this with amaranth or mustard greens. <br /> <br />I serve kulcha with everything I can think of: as a flatbread for shashlik (a form of shish kebab), in the place of tortillas for tacos al pastor, and rolled around grilled sausage with peppers and onions. <br /> <br />This is an adaptation of Andrew Zimmern’s recipe. I like his version because of the abundance of chiles in it. I added greens, which makes the bread a little fatter and a little more substantial. <br /> <br />Reprinted with permission from The Book of Greens (Ten Speed Press 2017).

Share: