Crispy Warm Katmer: Flaky Buttery Flatbread Tips, FAQ & printable recipe

Tips for success

For the flakiest katmer, ensure the butter is well chilled before rolling the spirals. If the butter starts to soften, return the spirals to the refrigerator for a few minutes.

When rolling the spirals, use gentle, even pressure to avoid pressing the layers together. A light touch is key to maintaining the distinct layers that make katmer so special.

If you prefer a sweeter version, you can sprinkle a little sugar on the buttered dough before rolling. For a savory twist, add a pinch of black pepper or za'atar.

However, the classic version is simply buttery and satisfying. Serve the katmer warm, as it loses its crispness as it cools. If you have leftovers, reheat them in a hot skillet to restore the crunch.

Variations

• Sweet Katmer: Sprinkle a teaspoon of granulated sugar over the buttered dough before folding. The sugar caramelizes slightly during cooking, adding a subtle sweetness that pairs well with honey or fruit.
• Savory Herb Katmer: Mix dried herbs like thyme or oregano into the flour or sprinkle them over the buttered dough. This adds an aromatic flavor that complements soups and stews.
• Cheese-Stuffed Katmer: Add a thin layer of crumbled feta or grated mozzarella over the buttered dough before folding. The cheese melts during cooking, creating a gooey, savory filling.
• Spiced Katmer: Add a pinch of ground cinnamon or cardamom to the flour for a warm, exotic flavor. This pairs wonderfully with a dusting of powdered sugar after cooking.

Storage and make-ahead

Fridge

Keep leftover katmer in an airtight container in the refrigerator for up to 4 days. Reheat in a dry skillet to restore crispness.

Freezer

Freeze uncooked spirals for up to 1 month. Thaw overnight in the refrigerator before rolling and cooking.

Reheat

Reheat cooked katmer in a dry skillet over medium heat for 1-2 minutes per side until crisp and hot.

Store leftover katmer in an airtight container at room temperature for up to 2 days. To reheat, place in a dry skillet over medium heat for 1-2 minutes per side, until crisp and warmed through. Avoid microwaving, as it will make the katmer soggy.

The dough can be prepared up to the spiral stage and refrigerated for up to 24 hours. Let the spirals come to room temperature for 10 minutes before rolling out and cooking.

You can also freeze the uncooked spirals for up to 1 month; thaw in the refrigerator overnight before cooking.

Serving ideas

Serve Warm Katmer as a standout breakfast or brunch item, alongside honey, jam, or clotted cream.

It also pairs beautifully with savory dishes like eggs, cheese, or grilled meats. The contrast of crispy layers and rich butter makes it a versatile addition to any meal.

For a stunning presentation, stack the katmers on a platter and let guests pull them apart. The shattering crust is a sensory delight that adds drama to the table. Whether enjoyed plain or with toppings, Warm Katmer is sure to become a favorite.

Frequently asked questions

Recipe card

Crispy Warm Katmer: Flaky Buttery Flatbread

Prep 45 minCook 20 minRest 35 minTotal 1 h 40 minServes 8

Ingredients

• 4 1/2 cups all-purpose flour
• 1 tsp salt
• 2 cups warm water
• 200 g melted butter
• 1/2 cup vegetable oil

Instructions

1. In a large bowl, combine the flour and salt. Gradually add the warm water, stirring until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 8 minutes, until smooth and elastic. Divide the dough into 8 equal portions and shape each into a ball. Place the balls on a floured tray, cover with a damp towel, and let rest for 20 minutes.
2. After resting, take one dough ball and roll it out on a floured board into a large, paper-thin circle, about 12 inches in diameter. The dough should be translucent enough to see your hand through. Repeat with the remaining balls, keeping the rolled-out sheets covered with a damp towel to prevent drying.
3. In a small bowl, mix the melted butter and vegetable oil. Using a pastry brush, generously brush the entire surface of each rolled-out dough sheet with the butter-oil mixture. Make sure to cover the edges well.
4. Fold the buttered dough sheet in thirds like a letter, then roll it up tightly from one short end to form a spiral wheel. Repeat with all sheets. Place the spirals on a plate, cover, and refrigerate for 15 minutes to solidify the butter layers.
5. After chilling, take one spiral and roll it out with a rolling pin into a flat circle about 8 inches in diameter, just large enough to fit your skillet. The layers will become visible as you roll.
6. Heat a dry skillet or griddle over medium-high heat. Place one rolled-out katmer in the skillet and cook for 1-2 minutes, until the bottom is golden and crispy. Brush the top with a little extra butter, then flip and cook the other side for another 1-2 minutes, until golden and puffed. Repeat with the remaining katmers.
7. Remove the cooked katmer from the skillet and place on a cutting board. While still warm, squeeze the katmer between your hands to shatter the crispy crust, revealing the flaky layers. Serve immediately, warm, with additional butter if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

6 g

Carbohydrates

45 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.