Katlama bread (layered flatbread)
Full of textures and flavour, this savory flatbread filled with split mung dal and flavourful chickpea flour paste is a popular street food of Lahore.
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Katlama (qatlama or kutluma or katlamba) is a layered flatbread with a crispy, buttery texture found in some parts of Kashmir, Pakistan and Uzbekistan.
Generally made doing festival in Pakistan, it is also known as desi pizza in Lahore due to its similarities in the method of preparation. A thin dough is made by hand which is then smeared with a mixture of egg and chickpea flour paste and toppings of lentil and spices. However, unlike a pizza, this thin roti is then deep fried to a crispy perfection. Over a kilo or more in weight, this large piece of bread is then cut in slices and sold in the market. A large amount of fats used in this flatbread makes it a festival worthy and extremely addictive dish. Crispy, crunchy, buttery and above all flavourful.
Move towards Uzbekistan, it varies in its folding and stuffing techniques. It is similar in its preparation of the dough and then rolling it in a thin layer. But the method of rolling, minimal use of spice and cooking method sets it apart from the Lahori delicacy.
My version here is a replication of both these variations of katlama. More suited to my Indian palate, I have used split mung dal with the skin (split green gram) along with a chickpea flour spice mix as a flavour base inspired by Pakistani katlama. But the folding technique is similar to that found in the qatlama of Uzbekistan that creates layers of flavours and textures.
Do check my satpadi rotli – Indian flatbread with 7 layers too if you like this recipe. I hope you will make this delicious layered bread and enjoy every bit of it as I did. When you make it, do let me know your feedback by writing a comment below and clicking on the heart for the ‘like’.
Recipe Card
Katlama bread (layered flatbread)
Recipe Rating
AUTHOR
Hema B Kathrani
CUISINE
Asian
PREP TIME
15 minutes (without soaking time)
COOK TIME
45 minutes
SERVINGS
makes 4 katalama
Author: Hema B Kathrani | Cuisine: Asian | Category: Breads
Prep Time: 15 minutes (without soaking time) | Cook Time: 45 minutes | Servings: makes 4 katalama
Full of textures and flavour, this savory flatbread filled with split mung dal and flavourful chickpea flour paste is a popular street food of Lahore.
Ingredients
- For the dough:
- Dry:
- 2 cups plain flour (maida) minus 2 tbsp
- 2 tbsp corn flour
- 1 tsp salt
- 1 tsp baking powder
- Wet:
- ¼ cup melted butter
- ½ cup milk + 1 tbsp
- Oil for rolling
- Dry:
- For the filling:
- ½ cup split mung dal with the skin (chilkewali mung dal)
- For the chickpea flour paste:
- ½ cup besan (chickpea flour)
- 2 tbsp thick yogurt
- 1 tbsp red chili powder
- ¼ tsp turmeric powder
- ½ tsp cumin-coriander powder
- 1 tsp kasoori methi (dry fenugreek leaves)
- 1 tsp aamchur powder (dry mango powder)
- 1 garlic clove
- ¼ inch ginger
- ½ tsp black salt
- 2 tbsp oil
- 1-2 tbsp water
- Salt to taste
- Oil for frying
Method
- Soak split mung dal with the skin (chilkewali mung dal) for minimum of 2 hours. Drain over a colander to dry out completely.
- Make the dough:
- In a bowl, place 2 cups plain flour (maida) and remove 2 tbsp of the flour.
- Then add 2 tbsp of corn flour, salt and baking powder.
- Sieve all the dry ingredients.
- To it, add melted butter and ½ cup milk to make a smooth, soft dough.
- Add additional milk as necessary to a make a dough similar to that of a naan/roti.
- Keep it aside covered under a slightly wet cloth.
- Make the filling:
- In a bowl, whisk besan with yogurt into a thick paste.
- Grate ginger and garlic into the paste and add red chili powder, turmeric powder, cumin-coriander powder, black salt and aamchur powder.
- Dry roast kasoori methi for 30 seconds and then rubbing with your fingertips, add it to the chickpea mix.
- Heat 2 tbsp oil in a small pan and then pour the hot oil over the chickpea flour mix. Do so carefully as the mix will sizzle to release a heady aroma.
- Adjust the salt and add just enough water to achieve a jam like consistency.
- Keep the mix aside.
- Shape the bread:
- Knead the dough for 5 minutes and divide it in 4 parts.
- Working with one part at a time, keep the rest covered.
- Grease the platform with oil and roll the dough as thin as possible until its almost transparent and you can see your fingers through it.
- At this stage, you can put the oil in the frying pan at a low heat.
- Divide the chickpea flour filling in 4 parts and apply one part over the rolled dough leaving ½ inch bare from the edges.
- Divide the split mung dal in 4 parts as well and sprinkle 1 part over the filling and press it lightly into the chickpea paste.
- Grease your hands with oil and roll the dough in a log.
- Carefully, using a sharp knife, split the log in half.
- Separate out the two parts and gently with greased hands, flatten the split log slightly.
- Place one split part over the other, keeping the filling part downwards.
- Taking one end of the roll, start to make a coil till you reach the end.
- Press the ends under the coil and press it down with greased hands.
- Applying gentle pressure, flatten the bread to a 1-inch thickness.
- Repeat the process with the other dough parts.
- Frying the bread:
- Heat oil in a frying pan over a low heat.
- Carefully, place one katalama in the pan to cook until its golden brown.
- Turn the katlama to cook on the other side as well.
- Remove from the oil and drain on an absorbent paper.
- Continue the process with the remaining katlama.
- Serve the hot katlama with tea/coffee or my hung curd dip with garlic oil.
Notes
- As each flour varies, use 1 additional tbsp of milk as necessary to make a soft dough.
- Use water as necessary to make the chickpea flour paste. Too thin and it will make it difficult to roll and too thick will make it difficult to spread. Add just enough water to make it jam like consistency for this bread.
- Adding corn flour to the dough mix will give a crispier bread.
- Dry roasting kasoori methi before adding to any gravy or a marinade mix, enhances its flavour. Once roasted, rub between your fingers and it will transform magically into a smooth powder.
- Continue to grease your hands with oil as you shape the bread
- While frying, ensure that the flame is on low so that it cooks well from the inside.
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4 thoughts on “Katlama bread (layered flatbread)”
Thanks for introducing this recipe to us. This was lipsmacking meal. i tried the baked and the fried version. Both versions turned out good but the fried version was better, it even puffed up like pooris. I did a few things different, crushed the moong daal a little in the chopper and mixed it with the chickpea batter to apply it all at once, adjusted chilli powder to taste…
So happy to hear that you enjoyed the meal. Thank you so much for your feedback 🙂
Looks tempting 😋
Will try soon
That would be wonderful! Do let me know how it turned out for you 🙂