Imported from Instagram
Butter Katmer
Traditional Turkish katmer made by layering and rolling paper-thin dough with a mixture of butter and vegetable oil, then frying it in a pan until it separates into delicate strands.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 4 su bardağı Flour (A little more may be used as needed for rolling out the dough.)
- 1.5 tatlı kaşığı Salt
- 2 bardak Cold milk
- 100 g Butter (For brushing between the layers of dough and lightly greasing the fried katmer; melted or softened butter may be used.)
- 0.5 çay bardağı Vegetable oil (To be mixed with the butter and brushed between the layers of dough.)
- Flour (For lightly flouring the work surface and dough while rolling; use as needed.)
Steps
- 1
Place the flour and salt in a large mixing bowl. Add the cold milk and begin kneading while mixing.
- 2
Knead the dough well until it becomes soft and slightly sticky. If the dough is too loose, add flour gradually; do not add too much flour at once or the dough will become firm.
- 3
Divide the dough into 10 equal pieces and shape each piece into a smooth ball.
- 4
Mix the butter with the vegetable oil to prepare the mixture for brushing between the layers.
- 5
On a floured work surface, roll out one dough ball as thinly as possible. Set the rolled-out dough aside.
- 6
Roll out a second dough ball in the same way until very thin. Brush the butter mixture over the first sheet of dough.
- 7
Place the second sheet of dough over the buttered sheet. Roll the two layers together into a log, then shape it into a katmer.
- 8
Place the shaped dough on a plate. Roll out the remaining dough balls in pairs, brushing them with the butter mixture, then roll and shape them in the same way.
- 9
Cover the prepared katmer with a plastic bag and let them rest in the refrigerator for 30 minutes.
- 10
Transfer the rested dough to the work surface and sprinkle very lightly with flour. Roll each piece out thin enough to fit in the pan.
- 11
Heat a pan thoroughly over medium heat. Place the rolled-out katmer in the dry or very lightly greased pan and cook, turning frequently, until both sides are deeply golden brown.
- 12
When both sides are browned and the layers are clearly defined, remove the katmer from the pan. Lightly brush it with the butter mixture and serve hot.
Notes
Keeping the dough soft is important for achieving a flaky, strand-like texture. The katmer is easier to roll out after resting in the refrigerator. The source recommends continuously turning the katmer while frying it on both sides in a heated pan and lightly greasing it before serving.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →