The most delicious catlama puff pastry

You will find a lot of varieties of katlama recipes for today, but I want to share a simple recipe: my family really likes the puff pastry of katlama. I can say with confidence that cooking it is a pleasure: everything is very fast and simple. There is no fuss, there are no complicated processes, but there is the most common unleavened dough and, in my case, onion filling: although you can not put onions. You can cook with another filling or leave an empty puff cake - it, by the way, is very tasty: crunches, insanely tender, with a creamy aroma. Therefore, take into service: and cook puff katlama in your kitchen.

Ingredients:

Fresh dough:

• BC wheat flour - 800 grams;
• cold water - 350 grams;
• salt - 7 grams.

Filling:

• onions - 2 medium pieces;
• melted butter - 100 grams;
• salt, black pepper, white pepper - to taste;
• vegetable oil for lubricating the cakes — 30 grams.

For frying:

• butter - about 100 grams.

The most delicious puff pastry is katlama. Step by step recipe

1. The recipe is very simple, and start cooking with kneading unleavened dough. We take a deep bowl, sift the flour into it, add 7 grams of salt and mix. Then we need to add cold boiled water. Make a small hole in the flour and pour the water.
2. We begin to knead the dough. The result should be a fairly elastic dough, not at all soft. Let this not bother you, since we will start working with it a little later. We send it in a bag and give it a little time to lie down so that the gluten begins to swell in the flour.
3. When time passes, we get out the dough. We shake hands and process a little. Now I propose for convenience to divide a piece into two or even three parts. We will need to roll out into a very thin layer (like on a strudel), so the working surface on such a large piece of dough may simply not be enough. And small pieces are the very thing in home cooking.
4. Now, sprinkling the surface of the desktop, we begin to roll out a layer of dough. It is necessary to roll to the thinnest layer. The dough should even be slightly visible: through it you can see the table (work surface). Thickness is approximately 1-2 millimeters.
5. When we rolled out, prepare the filling. We clean two onions. Cut them into half rings, very, very thin. Then add salt, black and white pepper, and mix by hand. The whole onion will serve as a filling: therefore, distribute it on the eye so as to cover the entire dough.
6. Now take a bowl of melted butter and, using a pastry brush, a little grease the dough. On top we put onions.
7. After that, we begin to spin the roll. Do everything carefully, twist evenly from all sides. Then the finished roll must be cut into cakes: approximately 100-120 grams.
8. Each cake is very carefully rolled out, a little greasing it with vegetable oil. The thickness of the layer should be about 3 millimeters.
9. Now put the pan on the fire. Add a piece of butter. Fry a cake on both sides over very low heat. So that the onion is well fried, and the cake is not burnt.
10. We transfer the finished katlam to a dish and serve hot until the crust is crisp and all the ply is visible.

Such a simple dish can also be prepared without filling. Then, in finished form, sprinkle katlam with powdered sugar, and puff cake in an instant will be a great addition to tea. As you can see, a simple, quick katlam according to this recipe can be prepared from available products in less than an hour. On the site "Very Delicious" there are also recipes for a variety of cakes that perfectly replace your bread. Cook in a good mood: and enjoy your meal!