Katlama with onions
I’ve never tried katlama, so I don’t know how similar it turned out to the original. Undoubtedly, flatbreads will be included in our menu. The layering of the flatbreads is amazing. They prepare very simply and quickly. And cheap! The only thing is that you still need to work with the filling. The onion turned out damp and very “oniony”. Although perhaps this is how it should be. It seems to me that it would be great with potatoes or farmer cheese. You can also try making it with minced meat.
Katlama reminds me of something Khychin. Also thin flatbreads with filling. I cooked them with farmer cheese and herbs.
Mix the dough. Dissolve salt in warm water. Combine with half the flour. We begin to knead the dough, gradually adding the remaining flour. It may take a little more or a little less.
The dough turns out soft and elastic. Doesn't stick to your hands at all. Form the dough into a ball, cover with film or a bowl and leave on the table for 20-30 minutes.
At this time, prepare the filling. Cut the onions into thin half rings, add salt and pepper, and add a little herbs.
Mash the onion a little to make it softer.
Oil the work surface and your hands lightly. Divide the dough into 6 equal pieces, roll each into a ball and cover to keep them from drying out.
We take one ball and begin to stretch it in different directions. The dough is soft, stretches very well and does not tear. Stretch until transparent.
Brush with melted butter, sprinkle with filling...
... and roll it up...
Coil the roll into a spiral. Repeat to make 6 spirals.
Roll each spiral out to about 2 cm thick.
Fry in a frying pan on both sides. Since the dough is cut on a table greased with vegetable oil, there is no need to additionally grease the pan. The scones are already buttery enough. Set the heat under the frying pan to slightly higher than medium and cover with a lid.
Transfer each cooked flatbread to a plate, brush immediately with butter and stack the next one on top. Serve hot.