-
1
In a large bowl, whisk the flour with the sugar, salt, baking powder and baking soda.
-
2
Using a wooden spoon, stir in the yogurt, water and oil until the dough starts to come together.
-
3
Using your hands, knead the dough in the bowl until smooth.
-
4
Wrap the dough in plastic and let rest at room temperature for 2 hours.
-
5
In a medium bowl, mix the shallots with the scallions, serrano, ginger, sesame seeds, fennel, cumin and oregano.
-
6
Unwrap the dough and roll it into an 8-inch log, then cut the log into 8 pieces.
-
7
Preheat a large cast-iron skillet or griddle.
-
8
Work with one piece of dough at a time: Roll out a piece of dough to an 8-inch round.
-
9
Spoon a heaping tablespoon of the shallot mixture in the center of the round.
-
10
Fold the edges of the dough into the center, covering the filling.
-
11
Using your palm, gently press to flatten.
-
12
Carefully roll out the filled dough to a 7-inch round.
-
13
Brush the kulcha with ghee and add to the hot skillet.
-
14
Cook over moderately high heat, turning once, until puffed and charred in spots, about 4 minutes total.
-
15
Transfer to a plate.
-
16
Repeat with the remaining pieces of dough and shallot mixture.
-
17
Serve warm.
