Onion Kulcha (Indian Bread)

"Perfect for Grill Lovers, this bread is also great to be finished cooking on the grill during warmer seasons"

• • Continue kneading until you have a soft dough. If you need more liquid, add a few tablespoons of warm water.
  • Knead for at least 10 minutes, or until you have a soft dough that is not sticky.
  • Oil the dough, cover with a damp cloth and place in a warm place for 1½ - 2 hours, or until the dough has doubled in size.
  • ***While the dough is rising, Make the filling:
  • Squeeze out all the water from the chopped onions.
  • If the onions still appear to be watery, add a small boiled grated potato to your filling.
  • In a mixing bowl combine all the filling to form a lumpy consistency.
  • Set aside until the dough has risen and is ready to form into kulchas.
  • ***How to make the Kulchas:
  • Preheat the oven to 400 degrees, and lightly oil two baking sheets.
   make the dough:
• Whisk together the milk, sugar, water, yogurt and egg.
• 
  • Lightly dust the rolling surface with flour.
  • Roll the dough into a log and cut it into 8 equal portions. Take one portion of the dough and roll into a ball between the palms of your hands, flattening the ball. Place it on the floured surface and roll it out into a circle about 6 inches in diameter.
  • Add a tablespoon of the filling to the center and bring the sides up and together, pinching them to seal and form a ball.
  • Flatten lightly. Dust very lightly with flour. Roll again about 5 - 6 inches in diameter.
  • Dip your fingers in water and moisten the surface of the kulcha very lightly. Sprinkle with a few minced cilantro leaves. Continue until you have made 8 kulchas (four per baking sheet).
  • Place the kulchas in the oven for 5 minutes. Turn on the broiler and broil for an additional 3 minutes or until golden brown. Serve hot.
  • You can also make these ahead and have them slightly baked, then finish them up on the grill (which I would prefer since they get even crispier)
• Place the flour, salt and baking powder in a large shallow bowl. Mix well.
• Pour the liquid onto the flour and begin to knead.