~606 cal · 10g protein · 76g carbs · 29g fat (estimated, per serving)
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Flaky spiral bread with onion layers
🇰🇬 Bishkek
Kattama is a flaky Kyrgyz layered bread made by rolling dough thin, brushing it with oil and scattering onion, then coiling it into a spiral and flattening it to fry up in tender, oniony layers. A staple of nomadic and home kitchens, it is torn warm at breakfast and dipped in tea or a bowl of broth.
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Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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3 cups flour
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1 large onion, very finely chopped
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1/2 cup oil (for layering and frying)
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1 tsp salt
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as needed warm water
Instructions
1
Make a soft dough with the flour, salt, and water; rest 20 minutes.
2
Roll pieces thin, brush with oil, and scatter the onion over.
3
Coil each into a spiral, then flatten and roll into a round.
4
Pan-fry in a little oil until golden and flaky on both sides.
5
Tear warm and serve with tea or broth.
Bishkek tradition.
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🌏 While it simmers — know your destination
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Bishkek. A Tian Shan city built for a bowl of hand-pulled lagman.
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Kyrgyzstan. Mountain nomad country of hand-pulled noodles.
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Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
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Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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