Katlama with Onion

Dissolve 1 tsp salt in 300 ml warm water. Gradually pour the water into 500 g sifted wheat flour and knead a springy, soft dough that isn't sticky. Cover it and let rest for 20 minutes.

Cut 800 g onions into thin half-rings. Add 0.5 tsp salt and 0.5 tsp black pepper, gently rub the onion with your hands and set aside.

Divide the dough into 4 pieces. Roll out each piece into a very thin sheet, brush with 12.5 g melted butter and spread a quarter of the onion filling evenly over it.

Roll the sheet into a tight log, then coil the log into a spiral "snail" shape. Flatten slightly, cover and let rest for another 10 minutes to relax the dough.

Roll out each spiral into a round flatbread about 5 mm thick, taking care not to let the filling escape.

Heat a skillet, add a little vegetable oil and fry the katlama over medium heat, covered, for 4–5 minutes on each side until golden brown and the dough is fully cooked through. Add more vegetable oil between batches as needed.

Brush the finished flatbreads with the remaining melted butter, pull the layers apart by hand and serve hot with tea or soup.