Kyrgyz-style 'Snails' with Onions
Delicious fried flatbreads are very popular in Kyrgyzstan, where they are served hot, straight from the skillet, usually with soup. In this case, the "snails" called "kattama" can be made with or without yeast, but the sweet and slightly spicy caramelized onions in this recipe are essential.
INGREDIENTS:
Butter - 50 g
Onion - 2 heads
Ground chili pepper - a pinch
Wheat flour - 200 g for dusting
Vegetable oil - 100 ml
Salt - to taste
1. Heat the butter in a small heavy-bottomed skillet over medium heat. Sauté the finely chopped onion with a pinch of salt, stirring frequently, until very soft and golden brown. Sprinkle with pepper and let cool.
2. Pour the flour into a large bowl with 1/2 teaspoon of salt, making a well in the center. Squeeze the fried onions using the back of a spoon and pour all the released liquid into the flour. Start kneading with 100 ml of warm water, pouring it into the well and mixing the dough with your hand. When a dough forms, knead it for another couple of minutes. The finished dough should be soft and elastic—if it is too dry, add a little water; if it is too sticky, add more flour.
3. Divide the dough into four equal parts, roll each one out thinly on a floured surface, and place a quarter of the onion on top. Roll it into a log, pinch the edges, and spiral it, tucking the remaining edge underneath. Externally, the "snails" should resemble twisted cinnamon rolls. Roll the "snails" into very thin circles.
Repeat with the remaining dough. The circles will shrink, so stretch them by hand before placing them in the skillet.
4. Heat a skillet over medium-high heat and lightly grease it with vegetable oil using a paper towel. Fry the flatbreads for 2 minutes on each side, flipping them after 1 minute of frying. They will puff up slightly and turn golden.
Serve them hot, straight from the skillet.
Flour Products
