ReceptnaptárKatlama (Tatar layered pan-fried flatbread)
Katlama (kutlama) is a layered, thin-dough pan-fried flatbread served with tea and breakfast in Tatar and Central Asian cooking. Crumbly, flaky, buttery. Good with honey, jam or cheese alike.
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Method
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- Knead the flour, water, salt and oil into a soft dough and rest for 30 minutes.
- Divide into six and roll each out very thin.
- Brush with melted butter, roll up, then coil into a snail.
- Roll out again into a round about 15 cm across.
- Fry in a dry, hot pan for 3 minutes per side until golden and flaky.
- Brush with butter and serve with honey or cheese.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Roll the dough very thin; that creates the layers.
- Use plenty of butter between the layers.
- Best warm, as it hardens when cold.
Frequently asked questions
Can it be frozen?
Yes, cooked, for 1 month.
What can it be filled with?
It can also be made stuffed with potato, cheese or meat.
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