Question : Can I prepare kulcha at home with bhatura dough on pan?
Answer : Even though most of us see and say sky is the limit in kitchen, but traditions are deservedly preserved and guarded. I do not wish to say that you can not prepare kulcha with the bhatura dough on a tawa/ pan, there will be inherent differences which may ultimately affect the overall expectation from Kulcha. I am trying to highlight the point which can be a point of difference when doughs and equipment are changed or modified upon.
As you may know that both the dough themselves are differently made, e.g. bhatura dough is generally leavened with yogurt and baking powder and rested for at least 6hrs while there is no leavening agent used for kulcha dough and its resting tiem is also just 1/3rd of Bhatura dough.
The rolling of the bhatura dough is more likely to spill out the stuffing inside as it is leavened, also rolling would be much more difficult if the dough is interchanged.
Bhatura dough taste slightly sour which is the result of the long resting period which develop the sourness. Same is not true about the kulcha dough.
As far as using the pan/griddle is concerned, it would not have profound effect in the outcome except that tandoor impregnates it with its characteristic aroma emanating from the charcoals.
I will suggest that both the dough is used for its own preparation but you can still try to see the difference. If one is comfortable with the difference, one should go ahead and continue experimenting, for their may be something worth coming as like any other experiment.