Uzbek Skillet Flatbreads (Qatlama)
This crispy, flaky bread is an absolute treat with tea! These Uzbek skillet flatbreads are incredibly simple and budget-friendly — so good they can even stand in for dessert. Just dust them with a little sugar or powdered sugar and serve right away with a cup of hot, fragrant tea!
Lwsja
Recipe author
Uzbek Skillet Flatbreads (Qatlama)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 %
7 g
Fats 38 %
25 g
Carbohydrates 52 %
34 g
376 kcal
GI:
0
/
0
/
100
- Dissolve the salt in warm water. Adjust the amount to taste — if you're serving the flatbreads in place of bread at lunch or dinner, add more salt; if you'll eat them as a sweet snack or dessert, use just a little. 2. Sift the flour into a large bowl. Make a well in the center and crack in the egg. Add the vegetable oil and the salted warm water, and mix well. Knead by hand into a smooth, elastic dough that doesn't stick to your hands. Roll it into a ball and wrap it in plastic (you can rub it with a little oil) so it doesn't dry out. Let it rest for 20–30 minutes. 3. After the dough has rested, unwrap it and knead it again, adding a little flour if needed. Roll it out into a large circle no more than 1–2 mm thick — the thinner the dough, the tastier the flatbreads. Melt the margarine in the microwave and brush it over the entire surface of the rolled-out dough. Then, starting from one edge, gently roll the dough up into a log, as tightly as you can. Cut the log into pieces about 2–2½ inches (5–6 cm) wide. Press each piece flat with your hand into a little round. 4. Place all the pieces on a large plate, cover with plastic wrap, and freeze for about 10 minutes. 5. Dust a board or countertop with flour. Take the pieces from the freezer and roll each into a thin round about the diameter of your skillet. 6. Pour vegetable oil into a nonstick skillet and heat over medium. Add a rolled-out flatbread and cover with a lid. Fry for about 3–4 minutes on the first side, then flip and fry the other side until golden. Fry the rest one at a time and pile them on a plate. Dust the finished flatbreads with sugar if you like, and serve with hot, fragrant tea. Enjoy!
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Table margarine - 720 kcal/100g
- Cream margarine - 720 kcal/100g
- Milk margarine - 743 kcal/100g
- Low-fat margarine - 384 kcal/100g
- Margarine sandwich - 688 kcal/100g
- Margarine for baking - 675 kcal/100g
- Margarine dietary - 366 kcal/100g
- Margarine bold 40% - 415 kcal/100g
- Margarine - 720 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Chicken egg - 80 kcal/100g
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