A flat, leavened bread of northwest India, made of wheat flour and baked in a tandoor. [Hindi and Urdunān,bread, from Persian, from Middle Persian, from Old Persian*nagna-,probably originally meaning "naked, b
If you are not serving the Kulcha as soon as you make it, you can cook it partially, up to the point before it is cooked in ghee or butter. When you are ready to serve the Kulcha, cook it in ghee or butter Cathy’s notes: I opted to use what I had on hand, meaning, I used...
but I’m thinking honey and butter on a hot from the oven pita would be to die for. Oh, yum! March 5, 2009 at 1:08 pm Reply Adrienne Forgive me if this posts twice, but I seem to be having compy troubles – I tried making pita with the whole wheat dough from Artisan Bread...