Warm, tender at the center and beautifully golden on the outside, katmer flatbreads make an ideal breakfast. The no-yeast dough, enriched with milk and a spoonful of yogurt, is pliable and fragrant, while thin buttery layers bring a delicate crunch and lovely flake. Serve with honey, cheese, herbs, or simply a cup of tea.
Ingredients
- All-purpose flour — 22.2 oz | 630 g
- Milk — 1 1/4 cups | 300 ml
- Plain unsweetened yogurt — 1.4 oz | 40 g
- Salt — 1 tsp | 1 tsp
- Baking powder — 0.3 oz | 8 g
- Sunflower oil — 1/2 tea glass (armudu) | for brushing and frying
- Unsalted butter, melted — 2.8 oz | 80 g
Step-by-Step Recipe
- In a bowl, mix the flour, salt, and baking powder. Pour in the milk, add the yogurt, and knead into a soft, smooth dough. It should be a little firmer than dumpling dough, yet elastic.
- Cover and let the dough rest for 15–20 minutes so the gluten relaxes and rolling becomes easier.
- Divide the dough into 8 equal pieces and roll them into balls. Lightly brush them with sunflower oil, cover, and let rest for another 5 minutes.
- Roll each ball into a thin circle or oval. Brush the surface with melted butter.
- Roll the dough up into a log, then coil it into a spiral. Flatten gently with your palm to form a disk. This is what creates the layers.
- Cover the spirals and let them rest for 10 minutes. This prevents the dough from shrinking during the final rolling.
- Carefully roll each spiral into a flatbread 2–3 mm thick. If needed, brush the surface with a drop of oil to keep it from sticking.
- Heat a skillet over medium heat. Brush it lightly with sunflower oil and fry the flatbreads for 1–2 minutes per side, until golden spots appear.
- Immediately after frying, brush the flatbread with a little melted butter for a vivid aroma and soft layers.
- Serve hot. Delicious with feta, honey, jam, or thick yogurt.
Nutrition Facts (per 1 of 8 flatbreads)
| Calories | ≈ 420 kcal |
| Protein | ≈ 9 g |
| Fat | ≈ 15 g |
| Carbohydrates | ≈ 62 g |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and Variations
- Dough texture: aim for softness while kneading. If your flour is stronger, add 1–2 tbsp | 15–30 ml more milk; if it feels sticky, add 1–2 tbsp | 8–16 g more flour.
- Flakiness: do not skip the spiral shaping and short rest — that is what gives the flatbreads distinct layers.
- Frying: keep the heat at medium so the flatbreads cook through without burning. Press lightly with a spatula for even contact with the pan.
- Variations: you can add a pinch of herbs, grated cheese, or sesame seeds between the layers. Do not overfill, or the layers may separate too much.
- Storage: keep cooled flatbreads in a bag for up to 2 days. Reheat in a dry skillet or toaster.
FAQ
What can I use instead of yogurt in the dough?
Sour cream with 10–15% fat or kefir works well. Use the same amount and adjust for consistency as you knead.
Can I make them without baking powder?
Yes, but the texture will be denser. Compensate with a longer dough rest (30 minutes) and especially thin rolling.
How do I get crisp edges and soft layers?
Roll the dough thin, fry over medium heat, and brush with butter as soon as it comes off the pan — this keeps the layers soft while the edges turn golden.