Flaky Turkish Katmeri Flatbread with 50 Buttery Layers Step-by-step instructions

Before you start

Before you begin, measure all ingredients and have them at room temperature. Clear a large work surface and lightly flour it. Have your rolling pin, pastry brush, and a clean kitchen towel ready.

If you are using a cast-iron skillet, place it over medium-high heat now so it is hot when you are ready to cook. Also, set out a plate for the cooked katmer and have the extra melted butter nearby for brushing.

Instructions

Prepare the Dough

1. 1Make the Dough
   In a large bowl, combine the flour, water, and salt. Knead by hand for about 8 minutes until the dough is smooth and pliable. Divide the dough into 8 equal balls. Cover with a damp towel and let rest for 15 minutes.
   Look for The dough should be soft, not sticky, and smooth to the touch.
   Tip If the dough feels dry, add a teaspoon of water at a time until it comes together.
2. 2Rest the Dough
   Cover the dough balls with a clean kitchen towel and let them rest at room temperature for 15 minutes. This relaxes the gluten, making the dough easier to roll thin.
   Look for After resting, the dough will be more elastic and easier to stretch.
   Tip Do not skip the rest; it is essential for thin rolling.

After kneading and resting, the dough should be smooth, elastic, and easy to roll without springing back. The balls should be uniform in size and covered to prevent drying.

When you press a finger into the dough, it should leave a slight indentation that slowly springs back, indicating the gluten is relaxed.

Shape and Laminate

3. 3Roll and Spread
   On a lightly floured surface, roll one dough ball into a large thin circle, about 12 inches across. Brush the surface generously with melted butter, then spread a thin layer of tahini over the butter, leaving a small border.
   Look for The dough should be translucent enough to see your hand through.
   Tip Keep the other dough balls covered while working to prevent drying.
4. 4Fold and Coil
   Fold the dough like an envelope: bring the top edge down to the center, then the bottom edge up to the center, and the sides in to overlap. Then, starting from one end, roll the folded dough into a tight spiral coil. Flatten slightly with your palm.
   Look for The coil should look like a cinnamon bun spiral.
   Tip Keep the layers tight to create distinct flaky layers.
5. 5Roll the Coil Flat
   Using a rolling pin, gently roll the spiral coil into a flat round, about 8 inches in diameter and 1/4 inch thick. Do not roll too thin; the layers should remain visible.
   Look for The round should be even, with spiral patterns visible on the surface.
   Tip If the dough resists, let it rest for a few minutes before rolling again.

Each rolled circle should be thin enough to see through, and the butter and tahini should be spread evenly. After folding and coiling, the spiral should be tight and neat. When rolled flat, the spiral pattern should be visible on the surface, and the dough should be about 1/4 inch thick with no tears.

Cook and Finish

6. 6Cook on Hot Skillet
   Heat a heavy skillet or griddle over medium-high heat until hot. Place the rolled katmer in the dry skillet. Cook for 2-3 minutes until the bottom is golden and blistered. Flip and cook the other side for another 2-3 minutes.
   Look for The surface will bubble and blister; the bottom should be deep golden brown.
   Tip Do not overcrowd the pan; cook one at a time for even browning.
7. 7Brush with Butter
   While the katmer is still hot, brush both sides liberally with more melted butter. The butter will sizzle and soak into the layers, making them crisp and rich.
   Look for The butter should melt instantly and make the surface glossy.
   Tip Use a pastry brush to coat every crevice for maximum flavor.
8. 8Crush and Serve
   Transfer the cooked katmer to a plate. While still warm, crush it gently with your hands to break the layers apart, then serve with Turkish cheese and hot tea.
   Look for The layers should shatter into crispy, paper-thin pieces.
   Tip Crushing releases steam and makes the layers even more delicate.

The katmer should cook quickly, with bubbles forming on the surface and the bottom turning golden brown. After flipping, the second side should develop similar color and blisters. After brushing with butter, the bread should be glossy and fragrant, and when crushed, it should break into crisp, flaky layers.

Common mistakes

One common mistake is rolling the dough too thick, which prevents the layers from becoming crisp. Aim for a thin, even round. Another is using a pan that is not hot enough; if the skillet is not sizzling when the dough hits it, the bread will cook slowly and become tough.

Also, be careful not to overwork the dough when rolling the coil flat — if you press too hard, you may squash the layers together. Finally, do not skip the resting time; it is essential for gluten relaxation and easy rolling.

How to tell it’s done

The katmer is done when it is deep golden brown on both sides, with visible blisters and a crisp, crackly texture. When you tap the surface, it should sound hollow. The layers should separate easily when you crush it with your hands, revealing thin, flaky sheets.

If the bread feels soft or doughy in the center, cook for another minute on each side. Since this recipe contains no raw proteins, there is no internal temperature to check.