ULTRA FLAKY Katmur Recipe | Layered Turkish Flatbread without a Rolling Pin (Pro Dough Technique) скачать в хорошем качестве

ULTRA FLAKY Katmur Recipe | Layered Turkish Flatbread without a Rolling Pin (Pro Dough Technique)

Welcome to Culinary Compass! Today, we unlock the secret to making perfectly layered, incredibly delicious Katmur—a buttery, flaky Turkish flatbread, often confused with a savory crepe or dough pastry. This tutorial focuses heavily on culinary education and professional cooking techniques to ensure absolute success, even if you're new to working with dough. Learn the essential kneading techniques required for a well-developed, elastic dough—the foundation for many traditional recipes like börek, lavash, or savory pastries. We demonstrate the crucial step of proper dough resting and, most importantly, how to shape and thin the Katmur entirely by hand, without needing a rolling pin or dough scraper! The generous application of a butter and oil mixture is the secret ingredient for that distinct, multi-layered texture. Watch to learn the controlled pan-frying method for achieving maximum puffiness and flakiness. If you are interested in the Food Science behind dough resting or have questions about substitutions, please leave a comment below. Don't forget to like this video and subscribe to Culinary Compass for more Gourmet recipes and advanced cooking techniques! *** FULL RECIPE: FLAKY KATMUR INGREDIENTS: For the Dough: 4 cups All-Purpose Flour 1 teaspoon Salt Approximately 1.5 cups Lukewarm Water (add gradually) 2 Tablespoons extra Flour (for kneading) For Layering & Cooking: 150 grams Butter (melted) 1/2 tea glass Vegetable Oil (mixed with butter) Additional Vegetable Oil (for greasing dough balls and pan frying) INSTRUCTIONS: 1. Combine flour, salt, and water in a bowl. Knead slowly, adding water gradually until a soft, slightly sticky dough forms. Continue kneading on the counter until smooth and elastic (about 10-15 minutes). 2. Place dough in a sealed bag or covered bowl and rest for 30 minutes to 1 hour (the longer the better). 3. Divide the rested dough into 8 equal pieces and roll into balls. Generously grease the balls with vegetable oil and let rest for another 15 minutes. 4. Combine melted butter and vegetable oil mixture. Grease your working surface. Take one dough ball and gently stretch and flatten it by hand until very thin. 5. Fold the flattened dough (greasing between folds) into a small rectangle, then roll it up like a spiral. 6. Let the folded Katmurs rest until the butter solidifies (about 30 minutes). 7. Gently flatten the rested Katmurs by hand to the size of your pan. 8. Cook on a preheated, lightly oiled pan over controlled heat, turning frequently until golden brown and puffed.