Kattama

Kattama

This is a special Kyrgyz flatbread. Simple ingredients (flour, water, salt, and oil) come together to create a traditional, aromatic dish of nomads.

The name comes from the Kazakh word "қаттама," meaning "layered." In Kyrgyz, the word has been preserved as “kattama.” Similar versions appear in Turkish cuisine as “katmer” and in Mongolian as “gambir,” reflecting the dish’s wide spread along the Silk Road and the cultural exchange throughout Central Asia.

Kattama has deep roots in the nomadic tribes of Central Asia — the Kazakhs and the Kyrgyz. Mentions of the bread can be found in the chronicles of caravan travelers heading toward the high-altitude Issyk-Kul Lake. In southern regions of Kyrgyzstan, it is commonly made at home, served in cafés, and sold as street food along major roads.

Preparation Variants:

• Classic: just oil, flour, water, salt.
• With herbs: includes wild onion (jusai) or green onion.
• Extended versions: milk, cheese, meat — found in family recipes and modern menus.

Serving and Pairings

Kattama is served with broths, meat dishes, and tea with kaymak (thick cream). It’s eaten by hand, although filled versions are often served with a knife and fork.

In restaurants and street food spots along the Issyk-Kul highway, you’ll find versions with cheese, spices, and herbs. Still, the traditionally prepared kattama remains the most common and beloved type of flatbread.

Related Articles

• The History of Kyrgyzstan
• Balykchy