Kyrgyz Kattama

Name: Kyrgyz Kattama
Prep time: 1 h 55 min
Cook time: 24 min
Total time: 2 h 19 min
Yield: Serves 4
Cuisine: Kyrgyzstan
Ingredients: 500 g Flour; 150 ml Warm water; 150 ml Warm milk; 1.5 tsp Salt; 1 tsp Sugar; 2 tsp Dry yeast; 100 g Butter; 2 tbsp Flour

Local name: Каттама

A soft, golden, butter-layered pan-cooked flatbread from Kyrgyz home tables.

Servings4
Prep1 h 55 min
Cooking24 min
Total time2 h 19 min
DifficultyMedium

🌱 VegetarianContains glutenContains dairy

↓ Method

About this dish

Kattama is a Kyrgyz layered bread made by rolling dough thin, brushing it with butter and coiling it up. It is served warm at everyday breakfasts, with tea, and when guests visit.

In Kyrgyz homes it is usually cooked in a dry, heavy pan or a kazan with the lid on. Generous butter gives it soft, flaky layers inside and a lightly crisp surface.

Ingredients

4 servings

Tick the ingredients off like a shopping list.

Dough

500 g Flourall-purpose
150 ml Warm water
150 ml Warm milk
1½ tsp Salt
1 tsp Sugar
2 tsp Dry yeast

Layering

100 g Buttermelted
2 tbsp Flourfor sprinkling

Method

Mix the warm water and warm milk, add the sugar and yeast, and leave for 5 minutes until foamy.
Add the flour and salt and knead for 10 minutes into a smooth, soft dough.
Cover the dough and let it rise in a warm place for 60 minutes.
Divide the dough into 4 equal pieces, shape into balls and rest covered for 10 minutes.
Roll each piece into a very thin rectangle, brush with melted butter and sprinkle with a little flour.
Roll up tightly from the long edge, coil the rope into a snail shape and rest for 15 minutes.
Press each coil flat with your palm and roll it into a round about 18 cm wide and 1 cm thick.
Heat a dry, heavy-bottomed pan over medium-low heat, add a kattama, cover and cook for 6 minutes.
Flip and cook the second side for 6 minutes; repeat with the remaining pieces.
Brush the hot breads with butter, cover with a clean cloth for 5 minutes, then serve warm.

💡 Tips

Rolling the dough thin creates more layers, so let it rest well first.
If the pan is too hot the outside burns before the inside cooks; keep the heat medium-low.
Be generous with the butter; it is the secret of the softness.
Resting the finished breads under a cloth keeps them soft.

🛒 Can't find it abroad?

Butter — Use ghee or the same amount of melted margarine.
Milk — Use the same amount of water; the bread will be slightly less tender.

This recipe was prepared with the help of AI, following the traditional home-style method; quantities, times and steps were checked automatically for consistency. Ovens and stoves differ, so check doneness by eye.