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Turkish-Style Flaky Flatbreads
1 hour plus resting and refrigeration
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.
grams (5 cups) all-purpose flour, plus more if needed and for dusting
teaspoon table salt
01In 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.