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Katlama (Uzbek Layered Flatbread)

Uzbek · Breakfast · Medium

Katlama (Uzbek Layered Flatbread)

Total
1 hr 42 min
Prep
1 hr 10 min
Serves
8
Calories
260
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Butter-brushed dough coils into flaky rounds that fry until golden, making an Uzbek flatbread with crisp layers to pull apart.

Rolling, brushing and coiling create the layers in Katlama (Uzbek Layered Flatbread). The dough contains no yeast, so the flaky separation comes from thin sheets of dough divided by butter rather than a rise.

Rest the dough before rolling and again after shaping the coils. Those pauses let it relax; forcing a tight coil flat squeezes the layers together and makes the bread tough.

RichCrispyMildClassicVegetarianNut-freeEgg-free

Method

  1. Mix the flour, warm water and salt into a soft dough. Knead for until smooth, cover and rest for .

  2. Divide into four pieces. Roll each into a thin 12-inch circle and brush with one-quarter of the melted butter. Roll each circle into a long rope, then coil the rope into a spiral and tuck the end underneath.

  3. Cover the coils and rest for . Gently roll each into a 7-inch round about 1/4 inch thick, preserving the spiral layers.

  4. Heat 1/2 tbsp vegetable oil in a heavy skillet over medium-low heat. Fry one round for per side until deeply golden and cooked through. Repeat with the remaining oil and rounds, then cut each bread in half for serving.

Forkue tips

  • If a coil springs back, cover it and give it another short rest. Rolling harder will compress the layers instead of making a wider, flakier bread.

Storing and reheating

Keep airtight for 1 day or freeze for up to 2 months. Warm in a dry skillet over low heat, turning until the center is hot and the outside regains its crispness.

Kitchen gear

Rolling pinTop picks on AmazonHeavy skilletTop picks on Amazon
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Nutrition per serving, estimated

260Calories
5gProtein
36gCarbs
11gFat

Photo: E4024, CC BY-SA 4.0, via Wikimedia Commons (cropped and enhanced)

Katlama (Uzbek Layered Flatbread): FAQ

Does katlama need yeast?

This layered version does not. Thin rolling and butter between the dough layers provide the flaky texture.

Why is the middle doughy?

The bread was too thick or the pan too hot. Roll to an even thickness and use moderate heat so the center cooks before the surface darkens.

How do I store and reheat Katlama (Uzbek Layered Flatbread)?

Keep airtight for 1 day or freeze for up to 2 months. Warm in a dry skillet over low heat, turning until the center is hot and the outside regains its crispness.

How long does Katlama (Uzbek Layered Flatbread) take?

About 1 hr 42 min in total: 1 hr 10 min prep and 32 min cooking.

What do I need to make Katlama (Uzbek Layered Flatbread)?

The key ingredients are all-purpose flour and butter, plus pantry basics.

Any tips for Katlama (Uzbek Layered Flatbread)?

If a coil springs back, cover it and give it another short rest. Rolling harder will compress the layers instead of making a wider, flakier bread.

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