Ultimate Layered Turkish Katmur Recipe (Kudahya Style) | Flaky Flatbread with Poppy Seed Filling скачать в хорошем качестве

Ultimate Layered Turkish Katmur Recipe (Kudahya Style) | Flaky Flatbread with Poppy Seed Filling

The traditional Kudahya Katmur is a pastry masterpiece known for its incredible flaky layers. In this Culinary Compass episode, we dive deep into the Professional Cooking Techniques required to create this authentic Turkish delicacy, featuring both a rich, flavorful poppy seed filling and a simpler, buttery plain version. Achieving the perfect Katmur texture starts with precise dough preparation. We share crucial tips on kneading consistency (medium dough) and the use of lukewarm water to ensure your dough relaxes properly and rolls out thinly for maximum layering. This is essential Culinary Education for any home baker! Learn the secrets to folding the Katmur (into multiple layers) and the correct pan-frying technique—including how to use oil and spatula pressure—to get that signature puffiness that makes every bite flaky and delicious. This Gourmet flatbread is perfect for breakfast or a hearty snack. If you love authentic Turkish baking and pastry techniques, support our channel by liking this video and subscribing! Let us know in the comments if you prefer the poppy seed or the plain Katmur! *** *Kudahya Katmur Recipe (Poppy Seed & Plain)* *Ingredients:* Dough: 5 cups All-Purpose Flour 1 teaspoon Salt Lukewarm Water (gradually added until medium consistency is reached) Poppy Seed Filling: 250g Poppy Seeds Approx. 11-12 tablespoons Oil Mixture (Melted solid fat like butter mixed with liquid oil) Optional: Granulated Sugar (for a sweet version) For Spreading/Cooking: Additional Oil Mixture (melted butter/oil) *Instructions Highlights:* 1. Knead flour, salt, and lukewarm water into a smooth, medium-consistency dough. Knead thoroughly, including on the counter, for 4-5 minutes. Rest the dough, covered tightly, for 30 minutes. 2. Prepare the poppy seed mixture by combining poppy seeds and oil until a spreadable consistency is achieved. 3. Divide rested dough into 6 equal balls. Rest balls again for 10-15 minutes. 4. Roll out each ball very thinly. Spread evenly with poppy seed mixture (or plain oil mixture for the simple version). Fold into a square shape, ensuring maximum layers (4-5 folds). 5. Roll the rested, folded square thinly again to fit the pan size. 6. Cook the Katmur in a hot, lightly oiled pan. Flip frequently and gently press with a spatula when it begins to puff to encourage layers to separate and cook evenly.