Mix the flour and salt in a bowl. Gradually add warm water and knead until a smooth, firm dough forms.

Cover the dough and let it rest for 30 minutes.

Divide the dough into four equal portions and roll each portion into a thin sheet.

Brush each sheet with vegetable oil. Add the optional onion, parsley, and black pepper.

Roll the dough into a cylinder, coil it into a spiral, and let it rest for 10 minutes.

Gently flatten each coil and roll it into a round flatbread.

Heat a little oil in a frying pan over medium heat.

Cook each Katlama for 3-4 minutes per side until golden brown and crispy.

Serve warm for the best texture and flavor.