Kyrgyz Bozo
Kyrgyz Bozo is a mixed-fermented cereal drink made with ground grits, sprouted-wheat ugut and carried-over starter. This registry preparation leaves cereal selection, water and starter allocation unresolved.
Modern adaptation
Kyrgyz onion kattama
A Kyrgyz layered flatbread filled with softened onion, coiled and pan-fried. This home batch makes four.
Onion between the layers
Kattama is a layered flatbread documented in Kyrgyz cuisine. This home version softens the onion before wrapping it in buttered dough, then rests and rolls the coil before pan-frying. Other kattama recipes use different fillings and raising methods.
Sources for this section
History
Kattama is documented in Kyrgyz food culture; its earliest date and precise origin are not established.
Ingredients
Yield 4 flatbreads · Scaling: source batch only
500 g
270 mL
270–290 mL4.9 mL1 tsp as recorded
Plus salt to taste for onionOnionsSlice thinly.
350 g
ButterMelt.
70 g
Vegetable oil
44 mL3 tbsp as recorded
1 tbsp for onion, remainder for fryingBlack or red pepper
To taste
Method
Risks and precautions · Standard risk
Contains wheat and dairy.
Cook the layered dough through; do not taste raw flour.
- Dissolve the salt in warm water, add flour gradually and knead to a smooth, firm dough. Cover and rest for 30 minutes.
- Cook the sliced onions in 1 tablespoon oil until soft. Season with salt and pepper and cool completely.
- Divide the dough into four portions and roll each thin. Brush with melted butter, spread one quarter of the onion over each, then roll into a log and coil it, tucking the end underneath.
- Cover and rest the coils for 10 minutes. Roll each gently into a round 6–8 mm thick.
- Heat a little of the remaining oil in a frying pan over medium heat. Cook one bread at a time for 4–5 minutes per side until golden and cooked through, adding oil as needed.
Conditions
Yield4 flatbreads
Places
Kyrgyzstan
Documented preparation · Country evidenceThe source documents a Kyrgyz home version; a precise birthplace is not established.
Related
More from Kyrgyzstan
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Sources
I Love KGInspiration · Method · Geography
Kattama: layered Kyrgyz flatbread with onion and a home recipeKyrgyz onion-filled four-piece formula, rested coil and pan-cooking method.
Cited in: Onion between the layers