Katlama: A Step-by-step Recipe For Uzbek And Tatar Flatbreads In The Oven, With Photos And Videos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Guest from oriental cuisine: preparing juicy crispy katlama

In the cuisine of the Turkic peoples, great importance is attached to bread products. One of the most popular of these is katlama, a flatbread made from unleavened dough. It may be without filling, but more often additional products are added to it. Katlama is especially popular in Tatar and Uzbek cuisine.

Katlama recipe

The peculiarity of these delicious and satisfying cakes is in the special work with the dough. It will have to be carefully and carefully rolled out. It may sound daunting, but trust me, the work is worth it!

Katlama - hearty cakes from Tatar and Uzbek cuisine

For Katlama you will need:

• 1 kg of wheat flour;
• 1–2 tsp salt;
• 2 glasses of water;
• 3 onions;
• 2 glasses of fat sour cream;
• vegetable oil for frying.

By the way, you can add mushrooms or meat as a filling. True, this will no longer be a classic katlama, only a special dough will remain from it, but it is tasty and satisfying. But adding your favorite seasonings to sour cream and onions is a great idea. I recommend a pinch of black or red pepper, a little allspice and a couple of teaspoons of coriander.

1. Sift the flour onto the table so that it forms a hill. Make a small depression in the center and pour water into it. Season with salt and knead the dough. Cover it with a napkin and leave in a warm place for half an hour.

   

   Knead the dough and leave it warm for a while

2. Take a long rolling pin and roll out the dough. The layer should be very thin. Stretch it gently with your hands until the dough is almost transparent.

   

   Roll out the dough into a very thin layer

3. Peel the onion and chop it as small as possible. Mix it with sour cream and whisk a little.

   

   Mix sour cream with onions

4. Lubricate the dough layer with this mass.

   

   Brush the dough with sour cream and onions

5. Cut the prepared dough with sour cream into strips 6–8 cm wide. Carefully roll the rolls out of them in turn. From this amount of dough, 5-7 rolls with a diameter of 10-12 cm should come out.

   

   Carefully cut the dough into pieces

6. Place the rolls vertically, press them down with the palm of your hand to form a flat "washer". Do this carefully so that the layers don't stick together. Cover the rolls with a napkin and leave for another 20 minutes.

   

   Let the rolls stand for another 20 minutes.

7. Now roll each roll with a rolling pin so that you get flat cakes 1–1.5 cm high. Heat the oil in a frying pan until boiling and fry the katlama on both sides for 8–10 minutes until golden brown.

   

   Fry the katlama on both sides

Tatars and Uzbeks have almost the same method of preparing katlama. The only difference is that the Uzbeks fry it in oil (sometimes in lard), and the Tatars steam it or bake it in the oven for 5 minutes at a temperature of 100 ° C and often add minced beef to the filling.

Video recipe for cooking katlama

We hope the katlama recipe will take its rightful place in your culinary piggy bank. This dish is not difficult to prepare, but the whole family will love these scones, especially if you improvise with the fillings.