Uzbek Katlama — Layered Onion Flatbreads

Cooking method

1. Step 1:

   

   Gather the ingredients for the flatbreads. The list is simple, and these are things you'll almost always have on hand.

2. Step 2:

   

   Pour the warm water into a bowl and add the salt. Stir until the salt fully dissolves.

3. Step 3:

   

   Add the sifted wheat flour. Add it in stages, mixing after each addition, until the dough is elastic and firm but not too stiff. You may need slightly more or less flour, since quality and density vary from brand to brand.

4. Step 4:

   

   Roll the dough into a ball, place it in a bowl, and let it rest on the counter for 20 minutes.

5. Step 5:

   

   Meanwhile, prep the onion. Use one large onion or two small ones — and add more if you'd like a heavier filling. Peel the onions and chop them finely with a knife, so no large pieces tear the dough.

6. Step 6:

   

   Divide the rested dough into six pieces. Roll each into a sheet no more than 1/16 inch (0.2 cm) thick. Brush the dough with melted butter.

7. Step 7:

   

   Sprinkle the chopped onion over the top.

8. Step 8:

   

   First, roll the filled dough up into a log. Then coil the log into a spiral (snail) shape. For flaky flatbreads, wrap the coils in plastic and chill them in the fridge for a couple of hours so the butter firms up. If you're short on time, you can put them in the freezer for 20 minutes instead.

9. Step 9:

   

   Then roll the onion "spirals" out into thin flatbreads. Grease a skillet with butter and heat it.

10. Step 10:

    

    Cook the flatbreads in a dry skillet for 3–4 minutes per side, until lightly golden.

11. Step 11:

    

    Transfer them to parchment (so they don't get soggy against the plate) and brush right away with melted butter. This makes the flatbreads softer and gives them a rich, buttery flavor. Serve and enjoy!