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by Esmaa Self
Perhaps it’s just the way I’m wired, but for me, recipe adaptation and experimentation is a way of life. Take a recent afternoon in the kitchen whipping up kulcha, an Indian flatbread.
According to Wiki, kulcha is particularly popular in North India and is usually eaten with chole. According to me, this is a versatile quick bread, a recipe no from-scratch cook should be without. Indeed, in a few hours of kulcha making I prepared Tandoori Chicken and Black Bean Pizza; Pear, Gorgonzola and Walnut Pizza; Apple Brie Kulcha and Salmon and Onion Stuffed Kulcha.
This Chef in You entry contains the recipe that presented my jumping off place. If you’ve never prepared kulcha, you may benefit from reviewing the numerous photographs included with their recipe.