Flaky Turkish Katmeri Flatbread with 50 Buttery Layers Tips, FAQ & printable recipe

Tips for success

For the flakiest result, keep the dough as thin as possible when rolling the final round. If the dough resists, let it rest for 5 minutes before continuing.

Also, make sure the skillet is thoroughly preheated before adding the first katmer; you can test it by flicking a drop of water onto the surface — if it sizzles and evaporates immediately, the pan is ready.

Use a light touch when brushing butter on the cooked bread; too much can make it greasy, while too little will not give that rich sheen.

To keep the cooked katmer warm and crisp while you cook the remaining ones, place them on a wire rack in a low oven (200°F / 95°C) without covering, as covering will make them soggy.

If you prefer a softer texture, stack them under a clean towel — the steam will soften the layers slightly. For an extra indulgent treat, sprinkle a little granulated sugar on top before serving, though the traditional version is savory.

Variations

• Sweet Katmer: After brushing the cooked katmer with butter, sprinkle with powdered sugar and a pinch of cinnamon. Serve with honey or clotted cream for a dessert-like treat.
• Herbed Katmer: Add 1 tablespoon of dried oregano or thyme to the dough before kneading for an herby flavor. You can also sprinkle fresh herbs on the butter-tahini layer before folding.
• Spiced Katmer: Mix 1/2 teaspoon of ground cumin or paprika into the tahini before spreading. This adds a warm, savory depth that pairs well with grilled meats.
• Cheese-Stuffed Katmer: Place a small handful of crumbled feta or shredded mozzarella on the dough before folding. The cheese will melt and create a gooey, savory center.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet to restore crispness.

Freezer

Freeze cooked katmer in a single layer, then transfer to a zip-top bag for up to 1 month. Reheat directly from frozen in a skillet or toaster oven.

Reheat

Reheat in a dry skillet over medium heat for 2-3 minutes per side, or in a toaster oven at 350°F (175°C) for 5 minutes until hot and crisp.

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, or in a toaster oven until crisp. Do not microwave, as it will make the bread chewy and tough.

You can prepare the dough balls and refrigerate them up to 24 hours ahead. Let them come to room temperature for 30 minutes before rolling and cooking. You can also cook the katmer fully and reheat them later, but they are best enjoyed fresh.

Serving ideas

Serve Tokat Katmeri warm, ideally within minutes of cooking. It is traditionally accompanied by Turkish white cheese, such as beyaz peynir, and a glass of hot black tea.

The salty cheese contrasts beautifully with the buttery, flaky bread, and the tea helps cut through the richness. For a more substantial meal, serve it alongside a bowl of soup or a simple salad.

Katmer is also delicious with a dollop of thick yogurt or a drizzle of honey for a sweet-savory twist. If you have leftovers, you can crumble them over salads or use them as a base for a breakfast sandwich. The crisp layers are wonderful with scrambled eggs or as a side to grilled meats.

Frequently asked questions

Recipe card

Flaky Turkish Katmeri Flatbread with 50 Buttery Layers

Prep 30 minCook 20 minRest 15 minTotal 1 h 5 minServes 8

Ingredients

• 4 cups all-purpose flour
• 1 1/2 cups water
• 1 tsp salt
• 1/2 cup unsalted butter, melted
• 1/2 cup tahini

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: gluten, milk, sesame

Estimated nutrition per serving

Calories

320

Protein

6 g

Carbohydrates

40 g

Fat

15 g

Fiber

2 g

Sugar

0 g

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