Cheddar Cheese-Stuffed Kulcha

Name: Cheddar Cheese-Stuffed Kulcha
Cuisine: Asian, Middle Eastern
Ingredients: 1⁄2 tsp. dry active yeast; 1 tbsp. plus 1/2 tsp. sugar, divided; 4 cups plus 3 Tbsp. (1 ¼ lb.) all-purpose flour, plus more for dusting; 2 1⁄2 tsp. fine sea salt, divided; 1 tbsp. canola oil, plus more for greasing; 4 cups (1 lb.) grated cheddar; 1 large red bell pepper, finely diced (1 cup); 1 tbsp. ground cumin; 1⁄2 tsp. cayenne pepper; Melted ghee, for brushing; Tomato tadka or chutney, for serving (optional)

Instructions

One of the most popular appetizers at [Paowalla](http://www.paowalla.com/), Floyd Cardoz’s modern Indian restaurant devoted to bread-bakers, is this flatbread filled with melty spiced cheese. A simple naan dough is wrapped around a filling of classic American cheddar, sweet red pepper, cumin, and chile powder. Cardoz bakes all of his flatbreads in a massive tandoor, but he suggests home cooks use a pizza stone in a very hot oven to mimic the effect. For best results, pre-heat the pizza stone for a full hour before baking to get it—and keep it—hot during baking as you open and close the oven. Serve these breads hot out of the oven, with either a sweet or spicy chutney on the side.

Updated at: Thu, 21 Nov 2024 19:25:35 GMT