Katlama: Flavorful Central Asian Flatbread (Poor Man’s Pizza)
40 minutes
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About Katlama: Flavorful Central Asian Flatbread (Poor Man's Pizza)
Craving a savory, satisfying flatbread with a taste of Central Asian tradition? Katlama, affectionately known as "poor man's pizza," offers a delicious and hearty experience, traditionally enjoyed as a deep-fried street food in Punjab and Lahore.This recipe presents a healthier, shallow-fried version that doesn't compromise on authentic flavor. Made with wholesome whole wheat flour and fragrant nigella seeds, each bite delivers a wonderfully satisfying texture.Discover a budget-friendly and flavorful alternative to pizza with this lighter take on Katlama. It's the perfect way to experience a taste of tradition without the guilt!
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Dough
- 2 cup Wheat Flour whole
- 1/2 cup Milk
- 1/2 cup Water
- 1 tsp Salt
- 1 tbsp Nigella Seeds optional
Topping
- 6 Tomato large
- 2 tbsp Chili Powder red
- 4 gm Gram Flour besan
- 1 tbsp Coriander Seeds crushed
- 1 tbsp Cumin Seeds
- 1 tbsp Chili Flakes
- 1 tbsp Fenugreek Leaf dried, dried fenugreek leaves, optional
- 1/8 tsp Food Coloring optional, red
For Cooking
- 1/2 cup Oil for shallow frying
Instructions
- In a large bowl, combine the whole wheat flour, salt, and nigella seeds.
- Gradually add the milk and water, mixing until a soft dough forms. Knead the dough for 2-3 minutes until smooth and elastic.
- Cover the dough and let it rest for 15-20 minutes. This allows the gluten to relax, resulting in a softer flatbread.
- Boil the tomatoes in a pan with a little water until they soften. This step makes it easier to peel the skins.
- Once the tomatoes are cool enough to handle, peel off their skins.
- In a blender, combine the peeled tomatoes, red chili powder, gram flour, and salt. Blend until a smooth paste forms.
- Divide the dough into two equal portions. On a lightly floured surface, roll each portion into a 10-inch circle, slightly thick.
- Heat the oil in a large skillet or tawa over medium heat.
- Place one roti in the hot skillet. Cook for 2-3 minutes until golden brown and slightly crisp.
- Flip the roti. Quickly spread half of the tomato mixture over the cooked surface. Sprinkle with crushed coriander seeds, cumin seeds, and chili flakes. Add kasuri methi, if desired.
- Cook for another 3 minutes, or until the tomato topping is heated through and the bottom is golden brown.
- Repeat the cooking process with the second roti and remaining topping.
- Serve the Katlama hot, ideally with chaas (yogurt drink) and a fresh salad.
Recipe Notes
Good To Know
- Red food color is optional. Kashmiri chili powder can be used for a bright red color.
- Urad dal (blackgram), anardana powder, or a combination of both can be used as toppings.
- For an extra tangy flavor, brush the Katlama with a mixture of tamarind pulp and chili paste before frying.
- For a crispier texture, let the rolled-out dough rest uncovered for 10-15 minutes before shallow frying.
- For a vegan version, replace warm milk with unsweetened plant-based milk or additional water.
Expert Tips
- Experiment with different fillings! Sweet fillings like spiced lentils or sweetened ricotta cheese can create a delicious dessert Katlama.
- Serve Katlama hot off the griddle with a side of chutney or raita for dipping.
- Don't overcrowd the pan when frying. Give each Katlama enough space to cook evenly and achieve a crispy texture.
Storage Instructions
- Leftover Katlama can be stored in an airtight container at room temperature for up to 2 days.
- Reheat in a dry skillet to restore crispness. Alternatively, use leftover Katlama as a base for wraps.
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Recipe Nutrition
Calories: 302kcalCarbohydrates: 29gProtein: 5gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 4.8gMonounsaturated Fat: 9.6gSodium: 380mgFiber: 2gSugar: 2g
Zeenath Amaanullah
Articles: 92
5 Comments
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Such a tasty dish! Thanks for the recipe.
This is a fantastic recipe! Thanks for sharing.
This is perfect! Can’t wait to taste it.
This looks so good! Appreciate the share.
Looks so delectable! Thanks for posting.