KattamaLayered Skillet Flatbread
This flaky flatbread is made by rolling and coiling the dough with fat to create delicate layers before cooking it in a skillet. It is crisp on the outside, tender within, and a natural partner for stews, tea, or simple dairy dishes.
Prep
45m
Cook
20m
Serves
4
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Dough
- 450gAll-Purpose Flour
- 220mlWater
- 6gSalt
Layering
- 60gUnsalted Butter (melted)
- 30mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the all-purpose flour and salt, then add the water and knead until smooth. Cover and let the dough rest for 20 minutes.
- 02
Roll the dough into a thin sheet.
- 03
Brush the sheet with the unsalted butter and the vegetable oil, then roll it up tightly and coil it into a round.
- 04
Flatten the coil gently and let it rest for 10 minutes.
- 05
Cook the flatbread in a skillet over medium heat for 8 to 10 minutes per side, until browned and cooked through.
- 06
Rest briefly before slicing and serving.
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