~606 cal · 10g protein · 76g carbs · 29g fat (estimated, per serving)
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Flaky layered pan-fried flatbread
🇺🇿 Tashkent
Katlama is a flaky layered flatbread beloved across Uzbekistan and Central Asia, made by rolling dough thin, brushing it with oil, and coiling it so it fries up into crisp, tender layers. Sold hot at bazaars and made at home for breakfast, it is torn and eaten with tea, yogurt, or jam.
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Make it yours
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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1/2 cup oil (for layering and frying)
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1 tsp salt
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as needed warm water
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1 onion, finely chopped (optional)
Instructions
1
Make a soft dough with the flour, salt, and warm water; rest 20 minutes.
2
Roll pieces very thin, brush with oil (and scatter onion), then coil and flatten to trap layers.
3
Roll each coil out into a round.
4
Pan-fry in a little oil until golden and flaky on both sides.
5
Serve hot with tea and yogurt or jam.
Tashkent tradition.
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🌏 While it simmers — know your destination
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Tashkent. Where plov masters cook rice for a thousand in one kazan.
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Uzbekistan. Silk Road crossroads where rice is cooked in cauldrons.
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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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