The Secret to Ultra Fluffy, Layered Katmur Pastry | Traditional Turkish Flatbread Recipe скачать в хорошем качестве

The Secret to Ultra Fluffy, Layered Katmur Pastry | Traditional Turkish Flatbread Recipe

Welcome to Culinary Compass! In this detailed tutorial, we reveal the professional secrets to creating the ultimate Katmur—the wonderfully flaky and fluffy Turkish layered pastry. Unlike standard flatbreads, this yeast-based recipe delivers incredible volume and distinct, buttery layers. We focus heavily on precision techniques, including controlled kneading (ensuring a soft, non-sticky consistency), proper dough resting, and the crucial layering method using a special melted butter and oil mixture. Whether you call it Katmer or Katmur, mastering this dough requires understanding how hydration and fat intermingle to create that signature texture. Follow along as we demonstrate two different folding techniques and share tips on cooking the pastry over controlled, low heat to ensure the heat penetrates all those delicate layers without burning. This recipe is perfect for breakfast, brunch, or freezing for later enjoyment. If you enjoyed learning these Gourmet Professional Cooking Techniques, please leave a heart or an emoji in the comments and share this video! Don't forget to subscribe for more Culinary Education and traditional recipes. *** COMPLETE KATMER RECIPE *Dough Ingredients:* 1 packet Instant Yeast 1 tsp Granulated Sugar 1 cup Warm Milk 1 cup Warm Water 1/4 tea glass Vegetable Oil Approx. 5 cups Flour (added gradually) 1 tsp Salt *Layering Mixture:* 200g Melted Butter 1/4 tea glass Vegetable Oil *Instructions Summary:* 1. Mix yeast, sugar, warm milk, and warm water. Add oil, then gradually add flour and salt. Knead for about 7 minutes until soft but non-sticky. 2. Let dough rise for about 30 minutes in a warm place. 3. Divide dough into balls and rest for 10 minutes. 4. Roll out dough balls thinly. Brush with the melted butter/oil mixture, fold, and layer (using two dough balls per Katmur). 5. Allow the internal butter to solidify slightly, then gently stretch the layered dough by hand. 6. Cook on a preheated pan brushed with the oil mixture over controlled, low heat, flipping frequently until golden brown and puffed.