A layered spiral flatbread made by rolling butter into dough, coiling it, and pan-frying until golden and flaky. Often served with cream or jam for breakfast.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Mix flour, water, and salt into smooth dough; rest 15 minutes.
-
2
Divide into 4 portions.
-
3
Roll each portion thin, spread with softened butter.
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4
Roll into a tight log, then coil into a spiral disc.
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5
Flatten gently with rolling pin.
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6
Fry in oiled skillet on medium heat until golden on both sides.
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7
Serve hot, torn into pieces.
Did You Know?
The number of visible layers in a kattama is a sign of the cook's skill. Expert makers can achieve over 30 flaky layers from a single piece of dough.
Chef's Notes
Equipment Tips
- rolling pin
- heavy skillet
- cutting board
The Story Behind Kattama
Kattama is the Kyrgyz answer to flaky pastry, achieved through a technique of spreading softened butter on rolled dough, then coiling and re-rolling to create layers. The result is a rich, golden flatbread that shatters when torn.
Unlike tandyr nan which requires a specialized oven, kattama can be made in any pan over any heat source, making it ideal for nomadic cooking conditions.
In modern Kyrgyzstan, kattama is a beloved breakfast food, served hot from the pan with kaymak (clotted cream), honey, or homemade jam. It pairs perfectly with the ubiquitous morning tea.
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