Katlama

Dissolve the salt in warm water.

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

Knead the dough.

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

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

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, then roll out each piece into a round 2 mm thick, 22 cm wide flatbread.

Stack the rolled-out flatbreads on top of each other.

Pour vegetable oil into a heavy-bottomed skillet, heat it up, place the flatbread in, and cover with a lid.