Kattama

Ingredients for 2 servings:

• 400 g flour
• 250 ml milk
• ¼ tsp baking soda, alternatively baking powder
• 50 g butter
• 125 g onion(s), cut into strips
• ¼ tsp chili powder, amount to taste
• Salt
• Flour for the work surface

Instructions

Working time approx. 15 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

Kyrgyz flatbread

Fry the onion strips in the butter until golden brown, then season with salt and stir in the chili powder. Let everything cool until the fat is no longer liquid. Sift the flour, add the baking soda or baking powder and 1 teaspoon of salt, and knead with the milk to form a dough that is not too stiff. Let it rest for about 30 minutes. Roll out the dough on a floured surface to a diameter of about 24 cm and a thickness of about 1 cm. Place the cooled onions in the center and spread it on the flatbread, leaving a border free. Roll the flatbread into a roll and seal the ends tightly. Let it rest for another 15 minutes. Then roll the roll out into a round flatbread about 24 cm in diameter. This works best with a small bottle. Preheat a dry frying pan of the appropriate size, place the flatbread in, and then reduce the heat. On an electric stove, set it to level 1-1.5. Bake the flatbread for about 5-7 minutes on each side until golden brown. Let cool slightly on a wire rack and enjoy warm.