👨‍🍳 Instrukcje

1. 1

   In a large bowl, combine flour and salt. Gradually add warm water and vegetable oil, mixing until a soft dough forms.

   💡 Wskazówki profesjonalistów: Knead the dough for about 5-7 minutes until smooth and elastic.
2. 2

   Cover the dough with a damp cloth and let it rest for 20 minutes.

3. 3

   While the dough rests, sauté the chopped onions in a little oil until softened and lightly golden. If using herbs, chop them finely.

   💡 Wskazówki profesjonalistów: Don't overcook the onions, they should be tender.
4. 4

   Divide the dough into 6-8 equal portions. Roll each portion into a thin, large circle.

   💡 Wskazówki profesjonalistów: Work on a lightly floured surface to prevent sticking.
5. 5

   Spread a thin layer of oil over each dough circle. Sprinkle with the sautéed onions and herbs (if using), and a pinch of black pepper.

   💡 Wskazówki profesjonalistów: Be generous with the oil for flakiness.
6. 6

   Carefully fold the dough over itself, creating layers. You can fold it like an envelope or roll it up like a rug and then coil it.

   💡 Wskazówki profesjonalistów: The goal is to create multiple thin layers.
7. 7

   Gently flatten each coiled dough ball into a flatbread, about 1/4 inch thick.

   💡 Wskazówki profesjonalistów: Avoid tearing the dough.
8. 8

   Heat a generous amount of vegetable oil in a frying pan over medium heat. Fry each kattama for 3-5 minutes per side, until golden brown and cooked through.

   💡 Wskazówki profesjonalistów: Adjust heat to prevent burning.
9. 9

   Remove from pan and drain on paper towels. Serve warm.

   💡 Wskazówki profesjonalistów: Kattama is best enjoyed fresh.