📝 About This Recipe
Katlama is a masterpiece of Central Asian and Uyghur culinary tradition, known for its mesmerizing spirals and incredibly flaky, laminated texture. This savory-sweet flatbread is made by rolling paper-thin dough with rich clarified butter and aromatic onions, creating hundreds of delicate layers that shatter upon the first bite. It is a celebratory staple that embodies the warmth of Silk Road hospitality, perfect for sharing around a communal table.
🥗 Ingredients
The Dough
- 4 cups All-purpose flour (sifted)
- 1.5 cups Warm water (approximately 110°F)
- 1.5 teaspoons Sea salt (fine grain)
- 1 tablespoon Vegetable oil (to coat the dough)
The Lamination and Filling
- 1/2 cup Ghee or Clarified Butter (melted and cooled slightly)
- 1 medium Red onion (sliced into paper-thin half-moons)
- 1/4 cup Fresh cilantro (finely chopped)
- 1 teaspoon Cumin seeds (toasted and lightly crushed)
- 1/2 teaspoon Black pepper (freshly ground)
For Frying and Finishing
- 3-4 tablespoons Vegetable oil (for shallow frying)
- 1 teaspoon Sesame seeds (for garnish)
- 1 pinch Maldon sea salt (for finishing)
👨🍳 Instructions
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1
In a large mixing bowl, dissolve the sea salt in the warm water. Gradually add the sifted flour, mixing with your hand or a wooden spoon until a shaggy dough forms.
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2
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth, elastic, and no longer sticks to your hands.
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3
Lightly oil the dough ball, place it back in the bowl, cover with a damp cloth, and let it rest for at least 30 minutes to allow the gluten to relax.
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4
Divide the rested dough into 4 equal portions. Work with one portion at a time, keeping the others covered so they don't dry out.
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5
On a very large, lightly floured surface, roll out one dough ball as thin as possible. It should be translucent and nearly rectangular in shape.
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6
Generously brush the entire surface of the thin dough with the melted ghee. This is the secret to the distinct flaky layers.
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7
Evenly scatter a handful of the paper-thin onions, cilantro, cumin seeds, and black pepper over the buttered dough.
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8
Starting from the long edge, tightly roll the dough into a long, thin cylinder (like a jelly roll or cigar).
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9
Take the long cylinder and coil it into a tight spiral shape, tucking the end underneath. It should look like a snail shell.
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10
Cover the coiled dough with a cloth and let it rest for another 10 minutes. This second rest makes the final flattening much easier.
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11
Using a rolling pin, gently flatten the spiral coil into a disk about 1/2 inch thick. Be careful not to press so hard that you burst the layers.
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12
Heat 1 tablespoon of oil in a heavy-bottomed skillet or cast-iron pan over medium heat.
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13
Place the Katlama in the pan and cook for 4-5 minutes per side. It should be golden brown and crispy on the outside while the internal layers steam through.
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14
Once cooked, remove from the pan and immediately 'scrunch' the bread slightly from the edges toward the center to loosen the flaky layers.
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15
Repeat with the remaining dough portions, sprinkle with sesame seeds and flaky salt, and serve hot.
💡 Chef's Tips
The thinner you roll the dough, the more layers you will achieve; aim for paper-thin transparency. Always use ghee or clarified butter rather than regular butter, as the milk solids in regular butter can burn and prevent the dough from crisping properly. If the dough resists when you try to roll it out, let it rest for another 5 minutes to relax the gluten. Don't skip the 'scrunching' step after frying; it releases the steam and separates the laminations for that signature texture. Ensure your onions are sliced as thinly as possible (a mandoline is great for this) so they soften completely during the short cooking time.
🍽️ Serving Suggestions
Serve hot with a side of creamy Greek yogurt or Labneh drizzled with honey. Pair with a steaming pot of traditional Uyghur Atkanchay (salty milk tea). Accompany with a fresh 'Achichuk' salad made of thinly sliced tomatoes, onions, and chili. Enjoy as a side bread for hearty Central Asian stews like Shorpa or Laghman. Serve as a breakfast treat with apricot jam and a dollop of kaymak (clotted cream).