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1
Put a baking sheet (or, preferably, a baking stone) on a rack on the lowest shelf of your oven; preheat the oven to 500F.
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2
Punch down the risen naan dough and, using as much flour as necessary to keep the dough from sticking to your hands, roll it into a snake, then tear the snake into 6 equal-sized balls.
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3
Let them rest for 10 minutes covered with plastic wrap or a damp towel.
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4
While the dough is resting, chop the onion and cilantro for the filling.
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5
Combine them with the chaat masala, cayenne, and salt in a small bowl and set aside.
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6
Lightly flour your work surface and your rolling pin.
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7
Flatten the balls of dough into 2-inch disks with your palm, then use the rolling pin to roll them into thick rounds, about 4 inches in diameter, dusting with flour as necessary.
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8
Mound 2 heaping tablespoons of the filling into the center of one of the rounds of dough.
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9
Bring the edges of the round up over the top of the filling and press them together to make a pouch.
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10
Press down on the neck of the pouch with the palm of one hand to make a slightly rounded disk.
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11
Sprinkle the disk with flour on both sides and roll it out again into a round 4 to 6 inches in diameter.
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12
Put the kulcha on a plate and cover with a sheet of plastic wrap.
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13
Stuff the remaining kulcha and stack them on the plate with a sheet of plastic wrap between them.
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14
Cook the rolled-out and stuffed kulcha on the preheated baking stone as in the naan recipe, flipping them once after 3 minutes.
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15
The kulcha are ready when theyre mottled and browned around the edges, 6 to 8 minutes.
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16
You can cook as many kulcha as will comfortably fit on your baking stone at one time.
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17
Wrap the freshly baked kulcha in a kitchen towel to keep them warm and pliable.
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18
Brush with melted butter on one side and serve.
