Flaky pastry breads

Flaky pastry breads

Katmer

By
From
Turkish Fire
Makes
6
Photographer
Alicia Taylor

When we were kids, Mum would get up really early in the morning and go to our neighbour’s tandır — a special wood-fired brick oven, built into a pit in the ground. She would make these beautiful flaky breads, and then we’d all sit together and have them for breakfast. Whenever she knows I am coming home from Australia to visit her, she gets so excited she makes these breads four days ahead! But I do love them when she makes them on the same day — that’s our little secret, sssh.

This bread is amazing when it’s cooked on the flat plate of your barbecue or in a wood-fired oven. You will love the result. It is wonderful for breakfast with strawberry jam and Bulgarian feta, or honey and tahini, or anything savoury that your heart desires.

Ingredients

Quantity Ingredient
525g plain flour
1 teaspoon sea salt
375ml milk
150g butter, softened

Method

  1. In a large bowl, mix the flour, salt and milk together, using your hands. Knead in the bowl for 10–15 minutes, to make a soft dough. Cover and leave to rest for 10 minutes.
  2. Shape the dough into six balls, about the size of tennis balls. Flatten each ball with a rolling pin, then roll out into very thin circles about 1 mm thick.
  3. Rub some softened butter into the surface of each round of dough. Working with one piece at a time, roll each round of dough up, into a long cigar shape, then twist it around itself, to make a snail shape.
  4. Taking one snail at a time, flatten each one with a rolling pin on a floured surface so it’s about 20 cm in diameter; it will be less than 5 mm thick.
  5. Heat a large non-stick frying pan over a medium–low heat. Cook the pastries in batches for 3–4 minutes each side, or until golden brown. Serve warm.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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