Margʻilon Bakery · Folded Layered Bread

Katlama

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Its name comes straight from the Uzbek word for 'folded' (katlamoq) — the dough is rolled, brushed with butter or sour cream, and folded over itself again and again before it ever sees the tandoor or pan.

Katlama is the Fergana Valley's own take on non: a laminated dough brushed between folds with butter, oil, or sour cream, then baked or pan-fried into a flaky, layered flatbread. Margʻilon's bakers turn it out at market stalls alongside the valley's more common round loaves.

Why it's made this way: The layering technique sets it apart from the single-layer breads baked elsewhere in Uzbekistan, and it remains one of the clearest ways Fergana Valley bakers distinguish their non from Samarqand's or Bukhara's.

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Part of World of Street Food — 3248 dishes from 118 countries. Something wrong here? Tell us in the comments below. Photo credits.