Katlam | Kashmiri Katlam | How to make Kashmiri Katlam
Indian Cuisine
Katlam is one of many breads found in Kashmir. It is a bread cooked in layers and eaten with evening tea also called noon chai. The word noon in Kashmiri language means salt. Enjoy this simple yet wonderful dish from the beautiful Indian state of Kashmir. Kashmiris love to have baker’s bread for their breakfast and hence, every Kashmiri colony has one traditional bakery known as Kaandar/ Kandur. Kandurs can be found everywhere in the cities, every locality will have one atleast. In Kashmir, there is a bread for every season. To Read More...Dial Kashmir
Ingredients
- 2 cups Brown Bread
- 0.5 cup Water
- 50 gms butter (or ghee)
- 1 tsp poppy seeds
- 1 tbsp milk powder
- 1 tbsp salt
Instructions
- 1
Take 2 cups of all purpose flour in a bowl.
- 2
Add 1/4 tbsp of salt to it. Add 1/2 cup of water. Do not knead the mixture a lot. Refrigerate it for 20 min.
- 3
Take 50 gms of unsalted butter and roll it in thin sheet. Freeze it for 20 min.
- 4
Take the dough out and flatten it with a belan (rolling pin). Place the butter on the dough.
- 5
Fold the dough while covering the butter. Now the roll the dough with the belan. Freeze it for 20 min. Get the dough out and roll it again. Use a tooth pick to make tiny holes in the flattened dough. Repeat the above process 2 more times.
- 6
Roll the dough in 20 X 25 cm sheets.
- 7
Divide the sheet in 2 halves. Cut each half into 4 pieces.
- 8
Roll it with hand.
- 9
Push in the middle and close the edges.
- 10
Flatten it.
- 11
Sprinkle poppy seeds on it. Freeze the flattened balls for 10 min.
- 12
Milk wash the flattened balls.
- 13
Pre-heat the oven for 15 min at 220 degree celsius. Bake in the oven for 45-55 min until golden brown.Your Katlam is ready. Allow it to cool. Enjoy it with tea.
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