Qatlama: Flaky Uzbek Fried Flatbread
A crisp fried flatbread made of hundreds of paper-thin layers. Perfect for breakfast with tea.
Qatlama is a weekend-morning treat in Uzbek homes. Its name comes from qatlam, meaning “layer”: a good one shatters into thin sheets when you tear it.
The secret of the layers
- Keep the dough soft; a stiff dough won’t roll thin.
- Be generous with the butter, but spread it thinly.
- Pleating and coiling multiplies the number of layers.
Nutrition
Per serving (≈ 110 g). Approximate values.
How to make it
4 steps · start a timer right inside a step
Soft dough
Mix the flour, salt and warm water into a soft dough that doesn’t stick to your hands. Knead for five minutes, divide into six, cover and rest for 20 minutes.
Roll paper-thin
On an oiled worktop, roll each ball out as thinly as possible, until almost translucent. Spread with a thin layer of soft butter.
Build the layers
Pleat the dough like an accordion into a long strip, then coil the strip into a snail. Press it flat and roll out again into an 18–20 cm round; this creates hundreds of thin layers.
Fry
Heat 1 cm of oil in a frying pan. Fry each qatlama over medium heat for 3–4 minutes per side until golden and crisp. Drain on kitchen paper and serve hot.
Cook’s tips
- 1Oil the worktop instead of flouring it; the dough stretches better.
- 2Make sure the oil is hot or the bread will turn greasy.
- 3You can also bake it at 200°C for 15 minutes.
- 4When building the layers, brush the melted butter thinly and evenly over the entire surface before rolling the dough into a tight cylinder to ensure consistent flakiness throughout.
Serving & storage: Serve these warm with a side of thick kaymak or honey for dipping. Keep leftovers in an airtight container at room temperature for up to two days, or freeze for a month. Reheat in a dry skillet over medium heat for one minute per side to restore the crisp texture.
How to serve it
Serve qatlama with sour cream, honey, jam or a dusting of icing sugar. For a savoury version, scatter spring onions over the buttered dough before pleating.
The takeaway
Qatlama uses the simplest ingredients, but technique matters. After a couple of attempts, the layers will start to come naturally.
