Kattama

Dissolve the dry yeast and salt in 250 ml warm water, then gradually work in 500 g wheat flour and knead a soft, elastic dough.

Cover the dough with a towel and leave it in a warm place for 3–4 hours, punching it down twice while it rises.

Finely chop the green onion and sauté it in 30 ml vegetable oil for 2–3 minutes until soft but not browned.

Divide the dough into 6 pieces, roll each one out thinly, spread the onion evenly over it, roll the sheet up into a log, then coil the log into a spiral bun.

Gently flatten and roll out each bun into a round flatbread about 1 cm thick, being careful not to tear the layers.

Heat a skillet over medium heat, add the remaining vegetable oil, and fry the kattama for 4–5 minutes on each side until crisp and golden brown.

Serve the flatbreads hot with meat or vegetable dishes, broth, or strong black tea.