Breads
Qatlama
قتلمہ
Lahore, Pakistan
Layered dough brushed with a spiced gram-flour and chilli paste, coiled, flattened and deep-fried into a crisp, oily disc.
Original eatfuls sticker artwork
What it is
A closer look at Qatlama.
Layered dough brushed with a spiced gram-flour and chilli paste, coiled, flattened and deep-fried into a crisp, oily disc.
What to look for
Know it when you find it.
Lahore and Rawalpindi street corners fry it in the evening. It should be flaky and heavily spiced; the sweet version is a different snack.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Qatlama.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Jordan
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Colombia
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Turkey
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Antigua and Barbuda
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Antigua's soft, slightly sweet enriched loaf, rich with butter and brushed with more on top; the island's everyday bread for breakfast and sandwiches; needs no butter added once baked; many homes have small bakeries built onto them where locals buy fresh-baked loaves; coupled with cheese, sardines, or salami; the daily bread of Antigua.
Antigua and Barbuda
Antiguan Johnnycake
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Antigua and Barbuda
Antigua Sunday Bread
Sunday Bread
A rich, slightly sweet yeast bread baked with raisins, dried fruit, and a warm spice blend, a staple of Antiguan Sunday breakfasts and holiday tables.