North Indian Punjabi flatbread is called kulcha. Kulcha is ideally served with spicy pulses, dals and (most famously) choley, which are spice-braised chickpeas. Naan has had its day in the sun, and it seemed last year I couldn’t open a book or magazine without seeing a recipe for it. Kulcha is less well known, but it’s easier and simpler to make because it doesn’t include yeast. Both breads are ideally made in a tandoor oven, but I make mine on a griddle on the stovetop or on a flattop on my wood-burning grill. If you develop the right touch, you can even make them using your broiler.
I serve kulcha with everything you can think of: as a flatbread for shashlik (a form of shish kebab), for tacos al pastor, and rolled around grilled sausage with peppers and onions (my most recent favorite). Get the recipe.