Kattama is one of the few examples of layered pastry dough in traditional Kyrgyz cuisine. Depending on the chef’s preferences it can be fried in oil or roasted in an oven. The number of onions used also depends on the taste of the chef. Products made from flour are mainly consumed with tea. Tea is one of the most popular drinks and in summer the Kyrgyz prefer green tea (kyok chiai).
Ingredients: Flour – 500 g; water – 200 ml; dry yeast – 1 tablespoonful; salt – 1 teaspoonful; butter – 100 g; onions – 2-3 medium sized; vegetable oil for cooking – 3-4 tablespoonfuls.
Serves 4 people.
Step 1. Dissolve the salt in warm water and blend in the yeast and flour, mixing well into a dough. Stand in a warm place for one-and-a-half to two hours to rise. During this time, roll the dough two or three times.
Step 2. Peel the onions, cut them in half and slice into semicircles. Melt the butter in a frying pan or small saucepan. Fry the finely cut unions in the butter until they are a golden colour.
Step 3. Roll the dough to a thickness of 2-3 mm. Spread the fried onion into an even layer on the surface of the dough. Cover the mixture by rolling the dough into a roulette, (a roll, like a Swiss Roll), and cut into pieces.
Step 4. Press each of the rolls, as shown in the photographs, and place onto a lepyoshka, (a circular flat bread with a diameter of about 15 cm and thickness of about 5 cm).
Step 5. Pour the vegetable oil into a frying pan and heat to about 60-70° C. Fry each of the lepyoshka in the heated oil on both sides to a toasted crust. Alternatively, they can be placed in the middle of a hot oven, (175° C), for about 20-25 minutes.