Plain Katmer Recipe
Plain katmer is a food that surprises me with its flavor every time I eat it. It is unbelievable how a food prepared with such simple ingredients can be so delicious. Everyone likes katmer differently. I mostly like to eat it with Turkish white cheese and Turkish tea.
When you think about it, it looks like it will be same as cheese gözleme when you eat it with cheese, but it is not. This may be one of the best proofs of how miraculous is to cook. When you use the same ingredients in a slightly different way, you get a completely different flavor. I can't help but give another example. Karnıyarık and moussaka are prepared more or less the same way with the same ingredients, but their flavors are completely different. If you keep asking yourself why you spend hours on something that can be eaten in five minutes, I think the answer may be to perform this miracle yourself.
Plain katmer has very few ingredients and is very easy to make. You do not need to have a lot of experience in rolling out dough. Even if you make a mistake, katmer covers your mistakes like a close friend. It's okay if you make a skew or tear it while rolling out the dough. When you roll the dough and roll it in the form of a roll, and then roll it again, a very good shape will emerge, no matter how badly you rolled the dough. If you want to add a little move to your katmer, you can try the poppy paste katmer recipe.
Can you make katmer with store bought dough leaves?
Layered dough is made by folding or wrapping and rerolling the dough after it is greased. You cannot make katmer with store bought dough leaves as it will not be possible to roll it again. But you can make a pastry similar to gozleme with it.
Enjoy the recipe...
- 3.5 cups flour,
- 1.5 cups of water,
- 1 teaspoon salt,
- 1 tablespoon of sugar.
- 1/2 cup of oil.
- Mix water, salt and sugar in a deep bowl,
- Add the flour part by part, controlling the consistency, add as much as needed and knead until you reach a soft dough,
- Cover and rest for half an hour,
- Divide the dough into four parts,
- Roll out one of the pieces as thin as a dough on the floured counter with a roller pin,
- Drizzle a quarter of the oil on top with the tip of a spoon and roll it up,
- Roll it in the form of a roll and roll again with a roller pin to the width of the plate,
- Heat a non-stick pan,
- Place the katmer and fry boıth sides,
- Prepare the remaining pieces in the same method.