Can I make the dough ahead of time?
Yes, you can prepare the dough and let it rest in the refrigerator overnight. Bring it to room temperature before rolling.
BREAKFAST
Uzbek Yogurt and Herb Flatbread (Katlama)
This traditional Uzbek flatbread, known as Katlama, features a soft, layered dough enriched with yogurt and fragrant fresh herbs. It's a delightful and savory breakfast or snack, perfect for sharing.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the all-purpose flour and salt. In a separate small bowl, whisk together the plain yogurt and warm water.
02
Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for 15 minutes.
03
Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into a thin circle, about 8-10 inches in diameter. Brush each circle with 1/2 tablespoon of vegetable oil.
04
Sprinkle each oiled dough circle evenly with chopped fresh dill and fresh parsley. Roll each circle tightly into a log, then coil the log into a spiral shape, tucking the end underneath. Gently flatten each spiral with your palm.
05
Roll each flattened spiral into a flatbread about 6-7 inches in diameter and 1/4 inch thick. Ensure the herbs are visible throughout the layers.
06
Heat a large non-stick skillet over medium heat. Add a small amount of vegetable oil to coat the bottom. Cook each flatbread for 3-4 minutes per side, or until golden brown and cooked through, with visible layers.
07
Remove the cooked flatbreads from the skillet and serve warm.
About This Recipe
This traditional Uzbek flatbread, known as Katlama, features a soft, layered dough enriched with yogurt and fragrant fresh herbs. It's a delightful and savory breakfast or snack, perfect for sharing.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of black pepper or a finely minced garlic clove to the herb mixture. Don't over-knead the dough after adding the herbs, as this can bruise them. Adjust the heat as needed to prevent burning while ensuring the flatbreads cook evenly.
Easy Substitutions
You can substitute plain kefir for yogurt. Other fresh herbs like cilantro or green onions can be used in place of or in addition to dill and parsley. Whole wheat flour can be used for a portion of the all-purpose flour, but it may result in a denser flatbread.
Storage & Reheating
Store leftover Katlama in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in a dry skillet over medium-low heat until warmed through.
Serving Suggestions
Serve warm with a dollop of plain yogurt or sour cream. Pair with a simple tomato and cucumber salad for a light meal. Enjoy alongside scrambled eggs or a fried egg for a hearty breakfast. It's also delicious with a sprinkle of feta cheese or a side of honey.
Common Mistakes
Not rolling the dough thin enough: This will result in a dense flatbread without distinct layers. Ensure the initial circles are very thin. Overcooking the flatbreads: This can make them dry and tough. Cook until golden brown and cooked through, but avoid excessive browning. Not resting the dough: Resting allows the gluten to relax, making the dough easier to roll and resulting in a more tender flatbread. Using too much flour during rolling: This can make the flatbread dry. Use just enough flour to prevent sticking. Not sealing the log properly: If the log isn't rolled tightly and sealed, the layers might separate during cooking.
Frequently Asked Questions
What kind of yogurt should I use?
Full-fat plain yogurt or even Greek yogurt (thinned slightly with water) works best for tenderness and flavor.
Can I freeze Katlama?
Yes, you can freeze uncooked, rolled flatbreads separated by parchment paper for up to 1 month. Cook directly from frozen, adding a few extra minutes to the cooking time.
What if I don't have fresh herbs?
While fresh herbs are highly recommended for flavor, you can use 1/4 cup dried dill and 2 tablespoons dried parsley, but the flavor will be less vibrant.
Can I make this recipe sweet?
This particular Katlama recipe is savory, but variations exist. For a sweet version, omit the herbs and add a sprinkle of sugar and cinnamon before rolling.
MORE TO KNOW
The key to a good Katlama is the layering technique. Rolling the dough thinly, oiling it, and then rolling it into a log and spiral creates the distinct flaky, layered texture. Don't be afraid to roll the dough quite thin before adding the herbs; this will help achieve those beautiful layers. The yogurt in the dough contributes to its tenderness and a subtle tang that complements the fresh herbs beautifully.
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