Katlama

Dissolve the salt in warm water.

In a bowl, combine the flour, egg, half of the vegetable oil, and the salted water. Knead into a dough.

Coat the dough with the remaining vegetable oil and let it rest for 30 minutes.

Roll out the dough using a long, thin rolling pin into a 1-2 mm thick sheet.

Brush the dough with melted margarine, then roll it up tightly into a log.

Cut the log into 7 cm wide pieces.

Lightly dust the work surface and rolling pin with flour, and roll out each piece of dough into a round flatbread 2 mm thick and 22 cm in diameter. Stack the rolled flatbreads on top of each other.