Kattama with Onion

Warm the meat broth until warm to the touch, dissolve the dry yeast and salt in it. Add the wheat flour and knead a thick, soft dough.

Cover the bowl and let the dough rest in a warm place for 3–4 hours to rise; punch it down twice during proofing.

Finely chop the green onion. Melt the butter in a skillet, quickly sauté the onion until soft, remove from heat and let the filling cool.

Divide the dough into 4 pieces. Roll out each piece thinly, spread a quarter of the onion filling over it, distribute evenly, roll the sheet up into a log, then fold the log into 3–4 layers to form a ball.

Roll out each ball again into a round flatbread about 1 cm thick, taking care not to tear the layers.

Heat a skillet over medium heat, grease it with some of the vegetable oil, and fry the kattama for 3–4 minutes on each side until golden and crisp and the dough is fully cooked; add the remaining oil as needed.

Serve the kattama hot, with the meat broth on the side.