Turkish Poppy Seed Katmer
Ingredients
- 700 grams flour
- 400 milliliters water
- 15 grams salt
- 150 grams butter
- 100 milliliters vegetable oil
- 150 grams crushed poppy seeds
Preparation
Melt the butter with the vegetable oil, then add the crushed poppy seeds and stir with a whisk until combined.
For the dough, combine water and salt in a bowl and gradually add flour to form a stiff dough.
Knead the dough and cover it airtight, then let it rest for 30 minutes.
Divide the dough into 8 equal pieces and shape into balls, cover and let rest for another 30 minutes.
Roll out each dough ball to about 30-35 cm in diameter using a rolling pin.
Make longitudinal cuts about 1 cm wide on the dough.
Spread the poppy seed mixture over the dough.
Fold the two ends towards the center and set aside to rest while preparing the others.
Starting with the first dough, stretch it with your hands as much as possible without tearing.
Roll it up like a rope to form a ball again and let it rest for 15 minutes.
After resting, stretch the dough balls with your hands.
Heat a non-stick pan over medium-low heat.
Cook each dough piece, flipping occasionally, for about 5-6 minutes until fully cooked.
Notes
This recipe involves multiple resting periods, so it requires time and patience.
The process can be challenging but is rewarding, and good luck to those who try it.
