Katmer: Turkish layered Flatbread without yeast

Katmer...what else can you say? Who knows, knows. This delicious flatbread from the pan, which you tear into every single layer. You nibble on the delicious, yeast-free bread with relish, while your eyes gleam from the taste and your fingers from the fat. One, two, ten; how many layers does the Katmer actually have? Anyway, we continue to eat and enjoy the moment

What is Katmer?

Katmer is a Turkish flatbread that is baked in a pan. However, it gets its specialty from the many layers. Hence the name, because "kat" means "layer" in Turkish. And this flatbread from the pan has plenty of them.

It is almost like a puff pastry flatbread - the more layers, the better. Our Katmer recipe is almost like a croissant. Only almost, of course. Incidentally, the flatbread from the pan is visually reminiscent of Indian paratha or lachha paratha.

Incidentally, our Katmer recipe is also 100% vegan. However, you can prepare the katmer with melted margarine or butter instead of oil.

How are the layers of Katmer made?

Croissant, puff pastry, börek and Katmer - the secret is the same. Fat. However, it is important that you roll out the katmer dough pieces very thinly - as thinly as possible. It doesn't matter if the dough for the flatbread tears out of the pan or is uneven. This is because you will roll up the rolled-out dough again anyway.

But our Katmer recipe is a very special one. Normally, the thin dough would simply be spread with oil or butter and rolled out. This creates several layers of flatbread from the pan. However, we want a real "tel tel katmer". A Turkish bread that falls apart into 1001 threads. That's why we cut the rolled-out dough before rolling it.

It's best to use our pictures as a guide here to ensure that the Katmer really works. By cutting the wafer-thin flatbread with oil into strips, you also create more layers. The result? A flatbread from the pan with countless layers that you can tear apart individually. A real treat. So much so.

What do you eat Katmer with?

Of course you can eat Katmer with all dishes that are served with bread. In short: you can serve it with all Turkish dishes. However, we recommend it for your Turkish breakfast or as a snack between meals. Turkish flatbread tastes great with brine cheese or sheep's cheese and tomatoes. However, due to the high fat content, our Katmer recipe also contains quite a few calories. So it's not a bread recipe for every day... but for the good ones.

Can I bake the katmer dough without yeast?

Yes, you should even bake the flatbread without yeast! Katmer is traditionally made with a simple dough of flour, water and salt. So you don't need yeast. If the dough is rolled out thinly and greased well, the flatbread from the pan will be very soft.

Are you not yet experienced in rolling out dough very thinly or don't trust flatbread without yeast? If you are not yet experienced, you can also prepare the Katmer with a little yeast. But if you don't trust our flatbread without yeast, then we say: Try it out! We promise you won't regret it.

Tips for the perfect katmer

Katmer is just one of many types of Turkish flatbread. For this reason, it is important that it has its own special characteristics. Namely the layers. Without this, it would be normal Turkish flatbread, such as lavash or yufka. To ensure that the katmer is a success, we have the following tips for you on the way to the rolling pin:

The dough should be pliable and not too firm: For thin Turkish katmer dough to succeed, the dough should always be a little sticky. This helps enormously during processing. That's why the dough for this flatbread without yeast is soft, but firm enough for easy handling. The consistency of an earlobe, as they say.
Knead for a long time: Knead, knead, knead and knead again. This is the be-all and end-all for a smooth and beautiful dough.
Roll out the dough thinly: The thinner you roll out the dough during processing, the more layers can form. Cracks and an unsightly shape don't matter. They won't be noticeable later. You should also press thick edges flat again. Otherwise, these areas may become hard when the Katmer is finished.
Use enough oil: Of course, the katmer should not drown in oil. But the fat provides the numerous layers of flatbread from the pan.
Use a dough cutter: For our Katmer recipe with extra layers, you need a sharp knife so that you can cut through the threads quickly and easily. We therefore recommend a sharp pizza cutter or dough cutter.
Oil the work surface: The surface on which the dough slices for the Katmer will be placed should be slightly oiled.
Observe the rising time: In the Katmer recipe, the rising of the dough itself is only half as important. The rising of the greased dough snails is very important. This makes the dough supple at the end and easy to flatten.

Katmer recipe: Turkish layered Flatbread without yeast

Ingredients (for approx. 10 Katmer)

400ml/little less than 2 cups of water approx.
650 grams/5 cups of flour
1 teaspoon of salt
Flour for processing

Additionally

approx. 1 cup/200 ml milliliters of oil (alternatively melted butter or margarine)

Preparation

Step 1: Knead a smooth dough from water, flour & salt. Knead for a good 5-10 minutes - the longer, the better. If the dough is too sticky, add a little more flour.

Step 2: Leave the dough to rise for 20 minutes.

Step 3: Now shape the dough into balls of the same size.

Step 4: Roll out one ball of dough at a time very thinly. This should be as thin as possible. Now oil the rolled out dough completely with a brush.

Step 5: Take a look at the photos above. Use a sharp knife/dough cutter/pizza cutter to cut thin strips lengthwise into the rolled-out katmer dough. However, do not cut these strips through the entire surface. Now roll and braid the threads from both sides to the center. Roll this strand of dough into a snail form. Place it on a greased surface and do the same with the other pieces of dough. Brush over the buns again with the brush.

Step 6: You can leave the buns to rise for 20 minutes. Alternatively, bake the first bun that you have formed and work your way forward. Take one bun at a time and press it flat and round with your hand. The oil makes this very easy. Now fry the Katmer on both sides in the pan over a medium heat. Do this with all the dough pieces and serve the katmer warm.