Crispy Layered Katmur Recipe | Secret to the Flakiest Flatbread Ever! (Professional Dough Technique) скачать в хорошем качестве

Crispy Layered Katmur Recipe | Secret to the Flakiest Flatbread Ever! (Professional Dough Technique)

Welcome back to Culinary Compass! Today, we are diving deep into a beloved traditional recipe: Katmur. This layered, flaky flatbread is incredibly versatile and surprisingly easy to make right in your skillet—no oven required! In this detailed tutorial, we show you the professional cooking techniques required to achieve that perfect soft interior and irresistibly crispy exterior. We focus heavily on achieving the correct dough consistency (soft but not sticky) and the crucial steps of butter application and strategic folding (the secret to maximum flakiness). Getting the water temperature right (lukewarm) and allowing proper resting time are essential Food Science principles for developing soft, manageable dough. Whether you call it a Turkish pastry, a layered flatbread, or just an amazing breakfast or snack treat, this Katmur recipe is a must-try. Don't forget to watch the tips on resting the dough with plastic wrap and avoiding excess flour when rolling! If you love learning authentic, Gourmet recipes and high-value Culinary Education, please like and subscribe! --- *KATMUR INGREDIENTS & FULL RECIPE:* *Dough:* 5 cups All-purpose Flour 1 teaspoon Salt Approximately 2 cups Lukewarm Water (start with 1 cup and add gradually, as consistency varies by flour brand). *Filling & Cooking:* Approximately 200 grams Melted Butter (or Margarine) Extra butter/oil for cooking in the pan. *INSTRUCTIONS SUMMARY:* 1. Mix flour, salt, and lukewarm water. Knead until soft but non-sticky (about 5-6 minutes on the counter). 2. Rest dough for 30 minutes, covered tightly. 3. Portion dough into small balls. Rest for 10 minutes. 4. Roll dough thinly (serving plate size). 5. Brush generously with melted butter (3-4 tbsp). Fold the dough repeatedly (fourths recommended) to create layers. 6. Rest folded dough for 10-15 minutes to solidify the butter. 7. Gently roll the layered dough to fit the pan size. 8. Cook in a hot pan brushed with butter until crispy and puffed on both sides. Serve immediately.