Easy Katama Bread
- Author
- Christian Leue
- Servings
- Makes 4
- Category
- Bread
Ingredients
- 1 medium onion, thinly sliced
- 2 Tbsp butter or oil
- 2 tsp Galil N13, Shabazi N38, or Luberon N4
- Salt
- 1 1/2 cups self-rising flour*
- 1 cup full-fat greek yogurt
- Oil for frying
Directions
- In a large skillet over medium heat sauté the onions with the butter or oil, spices, and a couple pinches of salt. You'll want them golden brown and softened, about 12-15 minutes total. If they begin to get too dark add a small splash of water to slow the cooking.
- In a food processor combine the flour and yogurt and pulse until it comes together in a ball. As flour varies in terms of how much hydration it'll take: if it's particularly sticky, add a bit more flour, if it's dry and crumbly, add a bit more yogurt.
- Divide the ball of dough into 4 pieces and roll each into a ball.
- On a floured surface roll a ball of dough out to 1/8" thick. It's ok if you make more of a rectangle or oval than a circle as you'll be rolling it up.
- Scatter 1/4 of your cooked onion evenly over the dough, then starting at whichever side is widest, roll up the dough into a tight cigar shape.
- Loosely coil the cigar into a cinnamon-roll shape, then press it flat with your hand. It may burst a bit at the edges, this is fine. Make a small indentation in the center with your thumb.
- Repeat with the remaining 3 balls of dough.
- Add a thin layer of oil to the skillet you used to fry the onions. Heat over medium heat and cook the breads for 5-6 minutes per side, until they are well browned.
- Remove to a wire rack to cool briefly, then serve.
