ADVERTISEMENT
Divide the Dough: After resting, divide the dough into 4 equal parts. Cover and let them rest for an additional 5 minutes. This ensures that the dough stays moist and pliable.
Roll and Assemble the Dough:
Roll the Dough: On a floured surface, take one piece of dough and roll it out as thinly as possible using a rolling pin. Aim for a thin sheet, which will create those lovely layers.
Spread Butter: Spread a portion of the melted butter over the rolled-out dough. This will add flavor and richness to the Katmer.
Layer and Butter: Repeat the process with the remaining dough pieces, layering each one on top of the other and spreading butter between each layer. This layering technique is what gives Katmer its flaky texture.
Stretch the Dough: Carefully pull and stretch the layered dough to make it even thinner. Be gentle to avoid tearing the dough, as this will affect the final texture.
Rest in the Fridge: Cover the stretched dough and place it in the fridge to cool for 3 hours. Chilling the dough helps maintain its structure while baking. You can also prepare this dough the night before and store it in the refrigerator.
Shape and Cook the Katmer:
Slice the Dough: After chilling, slice the dough into pieces that are about 2 fingers thick. This gives you manageable sections to work with.
Roll and Shape: Sprinkle flour on the surface and roll each slice to about 1 cm thickness. Use the handle of the two breakfast knives to shape the dough pieces as desired.
Add Cheese (Optional): If you want to add cheese, place a small amount between the layers before shaping. Mixing the cheese with a pinch of salt enhances its flavor.
ADVERTISEMENT
