Uzbek Katlama, Pan-Fried Layered Flatbread

What you need

• 300 g (2 1/2 cups) all-purpose flour, plus extra for rolling
• 150 ml (2/3 cup) warm water
• 1 tsp salt
• 4 tbsp sunflower oil, plus more for the pan
• 30 g (2 tbsp) butter, melted, optional

Method

Restated from the original video

1. 1

   Mix the flour and salt in a bowl, add the water and knead for 8 min into a firm, smooth dough that does not stick.

2. 2

   Cover the dough and rest it for 30 min at room temperature.

3. 3

   Divide the dough into 6 equal pieces and shape each into a ball. Cover again.

4. 4

   Roll one ball on a lightly floured surface into a very thin round, about 25 cm (10 in) wide.

5. 5

   Brush the round with oil and, if using, melted butter. Fold the edge of one side in a few times like a pleated fan, or roll it up loosely into a tube.

6. 6

   Coil the tube into a flat snail and tuck the end underneath. Repeat with the remaining balls and leave them covered for 15 min.

7. 7

   Roll each coil out into a round about 18 cm (7 in) wide and 3-4 mm (1/8 in) thick. The layers will show as thin rings.

8. 8

   Heat a heavy frying pan over medium heat with a thin film of oil.

9. 9

   Lay one flatbread in the pan, cover, and cook until the underside is deep golden, 3-4 min.

10. 10

    Flip, cover again and cook the second side for 3 min, until golden and cooked through. Repeat with the rest.

11. 11

    Press each hot flatbread lightly between your palms to loosen the layers, then serve warm.

Imported from kashevar.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.