Katmer is a special pastry made with thinly stretched dough, folded with butter and filled with kaymak and pistachios. A favorite at breakfast and afternoon tea in Gaziantep, it is cooked on a griddle and served hot.
Knead the flour, water, and salt into a smooth dough. Cover and let it rest for 20 minutes.
On the work surface, stretch the dough into a thin yufka sheet, greasing your hands with melted butter. Take care not to tear it.
Spread the kaymak and pistachios over one half of the stretched dough. Fold the other half over the filling and press the edges to seal.
Cook on a preheated griddle or large pan over medium heat until golden on both sides. Caution: If the griddle is too hot, the outside may burn before the inside cooks through; turn and cook over medium heat.
Important: Generously butter your hands as you stretch the dough so it can become thin without tearing; kaymak may leak through any tears. Caution: If the griddle is too hot, the outside may burn before the dough cooks through, so cook over medium heat. Allergens: contains wheat (gluten), dairy, and pistachios (tree nuts).
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