The dough for Antep katmer is stretched so thin that you can read writing through it. That thinness comes from pulling it by hand, not from a rolling pin. Resting the dough in oil is what makes the pulling possible; dough without oil tears as you stretch it.
Ingredients
For the dough
For the filling
For cooking
Method
-
Knead the dough
Knead the flour, water and salt for 12 minutes, until soft and elastic.
-
Rest it in oil
Divide into four pieces and put them in a bowl of oil for 20 minutes. The oil makes the dough stretchable.
-
Stretch
On an oiled worktop, stretch each piece by hand from the centre outwards to the thickness of paper.
-
Add the filling
Spread clotted cream, pistachio and sugar in the middle.
-
Fold
Fold the four sides in to make a square parcel.
-
Cook
Cook in a buttered pan over a medium heat for 4 minutes a side, until golden.
-
Serve
Scatter with pistachio and serve hot.
Tips
- Do not try to roll the dough with a pin; the thinness you need can only be reached by stretching it by hand.
- The rest in oil is essential, as dough without it tears as you stretch.
- Eat katmer hot; as it cools the cream sets and the pastry hardens.
Nutrition
Values are per serving and approximate.