Katmer, made by placing walnut and butter between thinly rolled dough and cooking it on a griddle, is one of the distinctive delicacies of Gaziantep cuisine. When served hot, it's eaten together with kaymak.
Knead the flour, lukewarm water and salt into a smooth dough; cover and let rest for 15 minutes.
Divide the dough in two, grease with butter and stretch by hand as thin and translucent as possible.
Sprinkle chopped walnuts over one sheet, cover with the other sheet, and fold the edges inward to seal.
Cook the katmer on a preheated griddle or wide pan until golden brown on both sides. Caution: If the heat is too high, the inside may not cook through before the outside burns, so cook over medium heat.
Important: Thin out the dough with oiled hands — pressing with a rolling pin ruins the texture. Allergen: contains wheat (gluten), dairy, and walnut (nuts).
If you add kaymak right after cutting the katmer and serve it hot, you get the result closest to the authentic Antep flavor.
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