Katmer – Pastry with Eyes – Doubling

Hello Dear Friends,

One of the best examples of how recipes change from region to region with the names it takes and slight folding differences. Ply I guess :)

We can say that this recipe is the most beautiful summary of production, by kneading, resting, hungry, oiling and folding it. While some use only liquid oil, others prefer to mix oil and butter.

We had prepared breakfast dough recipes with Adile before. This is their Sinop style katmer. Pastry with Eyes or Folding We photographed this delicious pastry step by step and wrote the pencil and pencil recipe.

Ben unleavened katmer If you say you're looking for a recipe Katmer – Palaz You can find the recipe here.

Yours ..

Katmer – Gozlu Pastry – Ingredients for Folding Recipe

• 5,5 cups flour
• 1 pack of instant yeast
• 3 tea spoon salt
• 1 glasses of yoghurt
• 1 water glass of water
• 1 large eggs
• half tea cup oil
• 3-4 tablespoons of working flour to form the dough

Katmer – Pastry with Eyes – How to Make Folding Recipe?

1. Take 5 cups of flour in a mixing bowl. Start kneading by adding eggs, yogurt, oil, yeast, water and salt.
2. While kneading, add half a glass of flour if necessary, collect it and knead for 5 more minutes by taking it to the lightly floured counter.
3. Cover the dough with cling film and let it rest for about 1 hour.
4. Divide the fermented dough into 8 equal parts according to the size you will prepare and roll it in your hand.
5. Roll out the dough a little smaller than the size of the dough with the help of a rolling pin on the floured counter.
6. Lubricate the facing side of the dough with oil.
7. As in the making photos, fold the end of the dough facing you in the middle.
8. Fold the other end over the dough to form a rectangle.
9. Fold the right end to the center of the rectangle and fold the other end over it to form a square.
10. Let the katmer you prepared rest for 15 minutes. Expand it to the size of the pan by pressing it with your hand.
11. Fry them in a pan that is lightly oiled and oiled.
12. Follow the same procedure until all katmer is finished and serve.