Butter Katmer

Name: Butter Katmer
Prep time: 45 min
Cook time: 20 min
Total time: 95 min
Yield: 5 servings
Cuisine: Other
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.)

EnglishTürkçe

Translated from Turkish, the language of the reel.

Recipe by Ayşe Bektaş @ayseseymabektas · Instagram

Ayşe Bektaş cooked this in an Instagram reel, in Turkish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.

Watch the original reel

Imported by K Kampani on SeeMeCook

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.

Time: 1 hour 35 minutes
Equipment: No cooking needed
Good for: Breakfast or snacks
Contains: Dairy
Diet: Vegetarian

Diet and allergen details are read from the ingredient names and are not certified.

Ingredients

5 servings

OriginalUSMetric

Katmer hamuru

4 su bardağı (520 g) FlourA little more may be used as needed for rolling out the dough.
1½ tatlı kaşığı Salt9 g
2 bardak (400 ml) Cold milk410 g

Arası ve üzeri için

100 g ButterFor brushing between the layers of dough and lightly greasing the fried katmer; melted or softened butter may be used.
½ çay bardağı (50 ml) Vegetable oilTo be mixed with the butter and brushed between the layers of dough.45 g
FlourFor lightly flouring the work surface and dough while rolling; use as needed.

Weights are estimates. Together, the ingredients weigh about 1.08 kg before cooking, which is about 215 g per serving.

Steps

Place the flour and salt in a large mixing bowl. Add the cold milk and begin kneading while mixing.
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.
Divide the dough into 10 equal pieces and shape each piece into a smooth ball.
Mix the butter with the vegetable oil to prepare the mixture for brushing between the layers.
On a floured work surface, roll out one dough ball as thinly as possible. Set the rolled-out dough aside.
Roll out a second dough ball in the same way until very thin. Brush the butter mixture over the first sheet of dough.
Place the second sheet of dough over the buttered sheet. Roll the two layers together into a log, then shape it into a katmer.
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.
Cover the prepared katmer with a plastic bag and let them rest in the refrigerator for 30 minutes.
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.
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.
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

These are estimates per serving, worked out from the ingredients.

Calories: 654
Protein: 16 g
Carbs: 83 g
Fat: 29 g
Fiber: 3 g

Where the calories come from

Flour58%
Butter22%
Vegetable oil12%
Cold milk8%

breakfast
pastry
katmer
pan-fried
Turkish cuisine
vegetarian