Katah, a traditional layered bread from Karabakh, is made by layering yeast dough with a buttery flour paste, shaping it into a flat round loaf, and baking it. It also suits pescatarians and pairs well with fish and other seafood.
Mix the yeast with the lukewarm water and sugar. Let stand for 15 minutes, until foamy.
Add the flour and salt to the foamy yeast mixture and knead until a soft dough forms.
Cover the dough and let it rise for 15 minutes, until doubled in size.
Mash the chilled butter with a little flour to make a paste. Roll out the dough, spread the paste over it, fold, and roll it out again several times to create layers.
Shape the dough into a round loaf and brush the top with egg yolk. Bake in a preheated 200°C / 390°F oven for 15 minutes, until golden.
Spread the flour paste evenly over the dough, all the way to the edges; missed spots will not show the layered texture after baking. Contains wheat (gluten), dairy, and egg.
Un macununu tarifte dediği gibi soğutulmuş tereyağıyla hazırladım, kesince katmanlar gerçekten belirgin çıktı. 15 dakika fırınlayınca üstü tam istediğim altın rengine ulaştı, mutfak sıcak tereyağı kokusuyla doldu.
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