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.

Katlama bread (layered flatbread)
Katlama bread (layered flatbread)

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’.

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Let me know how this recipe turned out for you by writing to me in the comments below. And if you take a picture, please tag me on my instagram handle @acookwithin to share your creation😊 It would make my day!

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4 thoughts on “Katlama bread (layered flatbread)”

  1. 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…

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