Turkish-Style Flaky Flatbreads
Lavishly flaky and buttery, these skillet flatbreads, katmer, come together with just four ingredients. OR This buttery, flaky flatbread was inspired by katmer—just flour, water, and salt, transformed into a tender, rich skillet bread.
- MakesMakes eight 10-inch flatbreads
- Cook Time1 hour
- Active time plus coolingplus resting and refrigeration
- 2
We tried katmer, a flaky, unleavened flatbread sometimes sweetened with sugar, tahini and/or nuts, during a recent trip to Turkey. The bread’s thin profile, tender texture and golden-brown spots were reminiscent of lavash, but it boasted buttery-rich layers that lighten it considerably and made it especially delicious. A series of rolls and folds, with butter and oil brushed in between, create the dough’s signature flakiness. When the katmer hits a hot griddle or skillet, its layers steam apart. The folded dough packets can be made up to 24 hours in advance, then covered and refrigerated; there’s no need to let them come to room temperature before the final roll. Serve the finished breads warm or at room temperature with meze or as a part of a meal. The sweet version below is great for breakfast or as an accompaniment to coffee or tea.
Don’t shortcut the resting times for the dough. Without sufficient resting between steps, it will be difficult to roll the dough thinly without it springing back. Make sure to get the cast-iron skillet very hot before adding each flatbread, otherwise it won’t puff up.
Step 1
In a stand mixer with the dough hook, mix the flour and salt on low to combine, about 5 seconds. With the mixer on low, slowly add 1¾ cups water. Knead until the dough is smooth and clears the sides of the bowl, about 5 minutes. If the dough sticks to the bowl after 5 minutes, knead in up to 2 tablespoons more flour, 1 tablespoon at a time, until it clears the sides.
Step 2
Lightly flour the counter and turn the dough out onto it. Using a bench knife, divide the dough into 8 even pieces. Form each into a taut ball by rolling it against the counter in a circular motion under a cupped hand. Space the balls about 1 inch apart on a lightly floured surface, then cover with a kitchen towel; let rest for 30 minutes. Meanwhile, in a medium bowl, stir together the butter and oil.
Step 3
Set 1 dough ball on a lightly floured surface and, using a rolling pin, roll it into a rough 11-inch square of even thickness, dusting with flour as needed. Lightly brush the surface of the dough with about 4 teaspoons of the butter-oil mixture. Fold the top third of the dough down over itself, then fold the bottom third up; press gently to seal. Lightly brush the surface with about 1 teaspoon of the butter-oil mixture. Fold the strip into thirds, forming a small, squarish packet; press gently to seal. Dust the surface of the packet with flour, then transfer it to a large plate; repeat with the remaining dough balls, keeping the packets in a single layer. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours. Meanwhile, cut eight 12-inch squares of kitchen parchment; set aside.
Step 4
When ready to cook, lightly flour the counter. Set 1 packet on the lightly floured surface and, using a rolling pin, roll it into a 10-inch square of even thickness, dusting with flour as needed. Lightly flour a parchment square and set the dough square on top. Repeat with the remaining dough packets, stacking the dough squares on top of each other, separated by parchment.
Step 5
Heat a 12-inch cast-iron skillet over medium-high until water flicked onto the surface immediately sizzles. Pick up a dough square by 2 corners, peel it off the parchment and lay it in the skillet, taking care not to let the dough fold over itself. Cook until bubbles form and the bottom is spottily browned, 1 to 2 minutes. Using tongs, flip and cook until the second side is golden brown, 1 to 2 minutes. Cook for about another minute, flipping as needed, until lightly puffed and browned all over. Transfer to a wire rack and cover with a kitchen towel. Cook the remaining dough in the same way. Wipe out the pan if excess flour begins to build up and smoke, and adjust the heat as needed. Serve warm or at room temperature.
Step 6
Turkish-Style Flaky Flatbreads with Sweet Spiced Tahini -
Follow the recipe to make and divide the dough. While the dough balls rest, in a medium bowl, whisk together 90 grams (6 tablespoons) tahini, 85 grams (6 tablespoons) salted butter (melted and slightly cooled), 80 grams (6 tablespoons) white sugar, 2 teaspoons ground coriander and 1 teaspoon ground cinnamon. Continue with the recipe, using the tahini mixture in place of the butter-oil mixture.
