Breakfast
Kattama Nan
Ingredients
- 400 g (3 1/4 cups) plain flour, plus extra for dusting
- 220 ml (scant 1 cup) warm water
- 1 tsp salt
- 100 g (7 tbsp) unsalted butter, melted, divided
- 2 tbsp neutral oil, for frying
Method
- Mix flour and salt in a bowl, then gradually add warm water, kneading for 8-10 minutes until a smooth, elastic dough forms.
- Cover with a damp towel and rest for 30 minutes at room temperature.
- Divide into 4 balls. Roll each ball into a thin circle about 25 cm (10 in) across, then brush generously with melted butter.
- Roll each buttered circle into a tight log, then coil the log into a spiral and flatten gently with your palm.
- Rest the coiled discs for 10 minutes, then roll each out again into a round about 1 cm (1/2 in) thick.
- Heat oil in a heavy frying pan over medium heat and fry each kattama for 3-4 minutes per side, until golden brown with visible flaky layers.
Introduction: Kattama is a flaky, layered flatbread made by rolling dough with melted butter or fat, folding it repeatedly, then pan-frying it until golden and crisp on the outside with soft, buttery layers inside.
Cultural Background: Kattama is a flaky, layered flatbread made by rolling dough with melted butter or fat, folding it repeatedly, then pan-frying it until golden and crisp on the outside with soft, buttery layers inside. It is a beloved morning bread served alongside tea, jam, or clotted cream, and is a staple at family breakfast tables across Kyrgyzstan.
Tips: Keep the dough covered while working so it doesn't dry out, and don't skip the resting time; it relaxes the gluten and makes rolling much easier.
Variations: Some cooks add a spoonful of fried onion between the layers for a savoury version, eaten with soup instead of at breakfast.
Storage: Store cooled kattama in an airtight bag at room temperature for up to 2 days, or freeze for up to 1 month.
Reheating: Warm in a dry frying pan over low heat for 1-2 minutes per side to restore crispness.
FAQs:
Q: Why coil the dough before the final roll?
A: Coiling creates the signature flaky layers; rolling straight from the buttered sheet without coiling gives a flatter, less layered bread.
Q: Can I bake instead of fry it?
A: Traditional kattama is pan-fried, but you can bake at 200C (400F) for about 12 minutes for a lighter, less rich version.
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