Ingredients for Katmer (Turkish Layered Flatbread)
- 1 tablespoon vegetable oil
- 5 water glasses (about 200 ml / 3/4 cup + 1 tbsp each) flour
- 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) water
- 1/2 dessert spoon (about 1 tsp) salt
- 1/2 package (125 g) plant-based margarine
How to Make Katmer (Turkish Layered Flatbread)
In a bowl, add 5 water glasses of flour and half a dessert spoon of salt, make a well in the center, then gradually add 1 water glass of water and 1 tablespoon of vegetable oil. Knead until a soft dough forms. Let the dough rest in a warm place for 15–20 minutes.
Pinch off egg-sized pieces from the dough and shape them into equal-sized balls. Roll out the first ball on a lightly floured surface with a rolling pin until as thin as mantı dough (thin flatbread). Brush the melted half package of margarine over the rolled-out dough and roll it up into a log. Coil the log around itself, as you would for a rose-shaped börek. Tuck the loose end of the dough underneath. Repeat with all the dough balls. Refrigerate the coiled pieces for a while so the fat sets.
