Katmer Recipe

Mix and knead

In a large mixing bowl combine 3 cups all-purpose flour, 1 tsp fine salt and 1 tsp granulated sugar. Make a well in the center and add 1 cup warm water, 1/4 cup milk and 2 tbs olive oil. Stir with a spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If dough feels sticky add up to 2 tbs more flour, a little at a time.

Rest

Divide the dough into 8 equal portions (about 90–100 g each). Roll each portion into a tight ball, coat lightly with oil, place in a bowl, cover with plastic wrap or a damp towel and let rest at room temperature for 45–60 minutes until relaxed and pliable.

Prepare pistachio mix

While the dough rests, finely grind 1.5 cups shelled pistachios in a food processor until you have a sandy texture (avoid turning into a paste). Transfer to a bowl and stir in 1/4 cup powdered sugar and 1/4 tsp ground cinnamon.

Melt butter

Melt 4 tbs unsalted butter and set aside to cool slightly. This will be used to brush the dough layers.

Roll very thin

On a large lightly oiled surface (rather than floured) take one dough ball and flatten with your palm. Using a rolling pin, roll each ball as thin as possible — aim for nearly translucent paper-thin sheets (about 1–2 mm). Keep other dough balls covered to prevent drying.

Layer with butter and pistachio

Brush the entire surface of the rolled sheet lightly with melted butter (about 1/2 tbs per sheet). Sprinkle an even thin layer of the ground pistachio-sugar mixture over the sheet (about 2–3 tbs). Starting from one edge, roll the sheet up jelly-roll style into a loose cylinder. Repeat with 4 sheets to make one multi-layer roll and the remaining 4 sheets for a second roll (you should end up with two rolls).

Form spirals

Take each roll and coil it into a tight spiral (like a snail). Tuck the end underneath. Gently press to flatten slightly and then pat/roll each spiral with a rolling pin into a flat round about 6–7 inches (15–18 cm) across, maintaining thin layers.

Cook katmer

Heat a large nonstick skillet or a heavy griddle over medium-low heat. Brush the surface with a little melted butter. Place one flattened spiral in the pan, brush the top with melted butter and cook 2–3 minutes until the bottom is golden brown and crisp. Flip and cook the other side 2–3 minutes, pressing gently with a spatula so it cooks evenly and layers crisp up. Repeat for the remaining spiral(s), adding butter to the pan as needed. Total cook time per katmer ~4–6 minutes.

As you remove each hot katmer to a plate, spread about 1/4 cup kaymak (clotted cream) over the surface so it softens and melds into the layers. Sprinkle a light dusting of powdered sugar (about 1 tbs) and a small pinch of granulated sugar to add sparkle if desired.

Cut each katmer into quarters or serve whole. Serve immediately while warm with extra kaymak on the side. Leftovers can be gently reheated in a low oven (250°F / 120°C) for 5–8 minutes to re-crisp layers.