Flatbread with Onions (Kyrgyz Katama)

Katama is an onion filled swirled flatbread from Kyrgyzstan. Pieces of dough (that can be made with or without yeast - this version is without) are rolled until flat and covered with golden caramelized onions. The circles are rolled up and coiled to enclose the onions and create flaky layers before being rolled flat again and pan-fried until crisp.

3 Tbsp. butter
2 small onions, finely sliced
sea salt
pinch ground red chile powder
1½ cups all-purpose flour, unbleached
½ cup water, warm
sunflower oil, for cooking

Heat the butter in a small heavy-bottomed frying pan over medium heat. Cook the onions with a pinch of salt, stirring often, until very soft and golden brown. Season with the chile powder (if using) and set aside to cool.

Put the flour in a large bowl with ½ tsp. of salt and make a well in the center. Squeeze the onions using the back of a spoon and add any butter that comes out to the flour. Start trickling the warm water into the well while you mix with your other hand. Bring the dough together and knead for a good couple of minutes. You want dough that is soft and pliable- if it is too dry, add a splash of water; if it is too sticky, add a little more flour.

Divide the dough into four equal pieces. Roll out each piece thinly on a floured surface and spread a quarter of the onion over the surface. Roll up into a tube, pinch the ends, and form the tube into a coil with the outside end tucked underneath. It should resemble a cinnamon roll. Finally, roll it flat again into cardboard-thin rounds. Repeat with the remaining dough. The rounds will contract as they sit so you'll need to pull them out a little flatter with your hands as you put them into the pan.

Heat a frying pan over medium-high heat and use paper towels to rub it with a little oil. Cook the breads for about 2 minutes on each side, turning after each minute. They should puff up a little and begin to blister as they cook. Serve hot from the pan.