01 March 2007

Kattama

Makes 6-7 loaves. I've never tested this recipe, nor do I think I ever had kattama. But it's about the only Kyrgyz bread recipe I have.

Dough:
2 kg wheat flour
2 tablespoons salt
1 liter of milk

Put flour and salt in a large bowl, and pour in milk while stirring. The result will be a smooth dough; set this aside.

Filling:
300 grams of butter
500 grams of sliced onion
Scant T salt
1 teaspoon of red pepper

Preheat a frying pan; add the butter and melt it. Add the sliced onion, salt, and pepper. Saute until the onion is light brown.

The dough should be divided into fist-sized pieces. Roll each piece into roughly circular 1-cm-thick pieces. Smear with 1 tablespoon of the onion filling; roll the dough up into a tube, and then coil the tube up – the result should look something like a cinnamon roll. Repeat this process with other pieces of dough, and let them stand for 5-7 minutes. After they have stood for this period, roll them out flat again, and place each roll into a medium-hot frying pan. Once the Kattama has browned (3-4 minutes) turn it over. Repeat with the other pieces of dough.

No comments:

Post a Comment