Katlama Layered Flatbread

🫓 Katlama Layered Flatbread 🌶 Ingredients: For the dough: * Milk – 350 ml * Salt – 1.5 tsp * Dry yeast – 1/2 tsp * Flour – 550-580 g For layering and brushing: * Butter – 200 g, melted 🔥 Preparation: Warm the milk slightly. It should be warm, not hot. Add the salt and dry yeast to the milk. Stir well. Gradually add the flour and knead into a soft, smooth dough. Start with 550 g of flour and add more only if needed. Cover the dough and let it rest in a warm place for about 40-60 minutes, until it becomes softer and slightly risen. Divide the dough into several equal pieces. Roll one piece of dough into a very thin round or rectangular sheet. Brush the surface generously with melted butter. Roll the buttered dough into a long log, then coil it into a spiral. Tuck the end underneath and gently press the spiral down. Repeat with the remaining dough pieces. Let the shaped spirals rest for 10-15 minutes so the dough relaxes. Roll each spiral gently into a flat round bread. Do not press too hard, so the layers stay visible. Heat a dry frying pan or griddle over medium to medium-low heat. Place one katlama in the pan and cook until the bottom is golden brown. Flip and cook the other side until golden and cooked through. While cooking, brush the top with melted butter. Flip again if needed and brush the other side as well. Transfer the finished katlama to a plate and brush with a little more melted butter while hot. Repeat with the remaining flatbreads. Serve warm, tearing apart the flaky layers by hand. 📌 Notes: * The video shows the katlama being cooked in a frying pan until golden, then brushed with melted butter while hot. * The spiral shape is important because it creates the visible layered texture inside the bread. * Use warm milk, not hot milk, so the yeast stays active. * This dough uses only a small amount of yeast, so it will not rise like regular bread dough. It should become softer and easier to roll. * Add the flour gradually. The dough should be soft and pliable, not stiff. * Roll the dough thin before brushing with butter. Thin dough creates better layers. * Do not skip the resting time after shaping the spirals. Resting makes the dough easier to roll out without tearing. * Cook over medium to medium-low heat. If the heat is too high, the outside will brown before the inside cooks through. * Brush with butter while hot for a softer, richer finish. * Katlama is best served fresh and warm. * Leftovers can be reheated in a dry pan for a few minutes to bring back the texture. 💡 Summary: * Katlama is a layered flatbread, similar in idea to a flaky pan-cooked bread or paratha-style flatbread. * It is not a tortilla and not a pita. The texture is softer, richer, and more layered because of the melted butter. * Dry yeast means active dry yeast or instant yeast. Either can work here because the dough rests before shaping. * Butter can be replaced with ghee for a more traditional, richer flavor. * Serve it with soups, stews, salads, grilled meat, or simply with tea. OP/Vid: http://www.jlaforums.com/viewtopic.php?t=675438080 submitted by /u/JLAFORUMSDOTCOM [link] [comments]