Servings: 4

Time for preparing: 1 hour

INGREDIENTS:

flour 800 g

water 450 ml

red onion 400 g

butter 150 g

salt 1.5 tsp.

ground black pepper

PREPARATION:

Dissolve salt in warm water.

Add salt water to the sifted flour. Knead an elastic dough.

Cover with a napkin or deep plate and leave to rest for 30 minutes.

At this time, finely chop the onion into half rings, season with salt, pepper and gently mash with your hands.

Then mash the table with vegetable oil and divide the rested dough into even six parts.

Then take one part of the dough to form an even ball and roll it into a thin layer 2 mm thick and grease it with fat or oil.

Sprinkle with finely chopped onions on top and roll into a roll. Roll the roll with a "snail".

Repeat this with all pieces of dough.

Then roll each "snail" lightly with a rolling pin into a cake, 2 cm thick.

In a preheated pan greased with vegetable oil, fry all the cakes until golden brown on both sides. Fry over low heat and with the lid closed.

Serve hot, lightly on top of the katlama with melted butter.