Kulecha
Kulecha is sort of naan but stuffed with different indgredients. You can make onion, paneer or masala kulecha or anything that you can think of.
Prep Time:5-8min Baking Time: 7-8mnts for each batch Servings: 4 Ingredients: For the dough 2 cups all purpose flour (maida)-can be made with wheat flour as well 1 tsp active dry rapid rise yeast or 1/2 tsp Baking powder & 1/8th tsp Baking Soda 1 tbsp sugar salt to taste (approx 1 tsp) 1/4 cup oil or 2 tbsp ghee melted 1/2 cup Yogurt or more as needed For the filling-You can add as much or as little ingredients for filling but below are some suggested ingredients you can add to make flavorful filling. 1 red onion (gives a great color) 2-3 green chillies, v thinly sliced (or as per taste) 1/4 tsp carom seeds (ajwain)-optional 1/2 tsp grated ginger-optional 1/4 tsp cumin 1/4 tsp fennel (optional) but brings great twist 1 cup paneer if making paneer kulecha few sprigs of cilantro, chopped finely a little salt (make sure to adjust accordingly since the dough has salt too) | 
Serve with dal or gravy based curries 
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Direction:
Place all the dry ingredients for the dough together and mix well.
Now add the wet ingredients to the dry mixture. Mix well.
Place this mixture on a lightly floured surface and knead well for few minutes until it becomes a smooth pliable dough.
Place it in a bowl, cover and let it sit for 1-2 hours.
Now, if yeast is used, take very small amount of warm water and dissolve yeast and let it foam for about 15 mnts. Once yeast is active, add other wet ingredents and then add dry ingredients to foam soft dough. I usually keep very soft dough but you can make you dough the way you can handle easily.
Meanwhile mix all the ingredients for the filling together in another bowl.
After the dough has been sitting for the specified hours, take a small ball and using a rolling pin roll into a very small circle.
Make a small ball of the filling, smaller than the dough circle so that it can fit within the dough enclosing.
Bring all the sides of the dough together to the top, covering the filling.
Bunch it up together, pinch it so that it closes completely.
Now lightly using your palm, press down the dough.
You will see that the seam has almost disappeared.
Now using a rolling pin, very gently roll the filled dough.
Roll it out to a desired thickness making sure that you don’t press it too hard and that the filling does not come out of the dough.
Now place this on a greased non stick or cast iron pan and cook until browned on both the sides.
Serve them warm. If you cannot serve them prompltly, then stack them up and cover them with aluminum foil and re heat them in an oven. Serve them with any spicy gravy based dish.