CRISPY Katmer Pizza (Stuffed Turkish Flatbread) | The Secret to Flaky, No-Yeast Dough

Описание: Welcome to Culinary Compass! Today, we are diving into the world of Turkish cuisine with an incredibly easy, quick, and satisfying recipe: Katmer Pizza (Stuffed Flatbread). Perfect for a gourmet breakfast or a hearty brunch, this recipe requires minimal ingredients and zero yeast, making it a fantastic solution for fast, professional results right in your kitchen.

The secret to Katmer's characteristic crispiness and delicate flakiness lies in mastering a specific kneading technique and careful layering. We guide you through the process of developing a smooth, elastic dough that forms beautiful air bubbles, a hallmark of superior dough development. This video provides a comprehensive culinary education on non-yeast dough handling, resting times, and the perfect pan-frying temperature to ensure your Katmer is cooked through and wonderfully golden. Whether you choose the savory combination of sausage and cheddar or the fresh flavor of cheese and parsley, this recipe guarantees a delicious experience.

If you enjoyed learning this professional cooking technique and plan to try this delicious breakfast treat, please give us a thumbs up and subscribe to the Culinary Compass channel for more international recipes and high-value cooking tips! Share your creation and favorite filling combinations in the comments below.

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FULL RECIPE: Easy Katmer Stuffed Flatbread

*INGREDIENTS:*

*For the Dough:*
3 cups All-Purpose Flour
1 tsp Salt
Approx. 1.5 cups Lukewarm Water (adjust based on flour absorption)

*For Layering/Cooking:*
2-3 Tbsp Melted Butter (for brushing)
Vegetable Oil (for greasing the pan)

*Suggested Fillings (Use one combination):*
Cheddar Cheese and Sausage (finely sliced)
Feta/White Cheese and Fresh Parsley

*INSTRUCTIONS:*
1. *Prepare the Dough:* Add flour and salt to a mixing bowl. Create a well in the center. Gradually add lukewarm water, mixing slowly and incorporating the flour from the sides until a shaggy mass forms. Continue kneading on a floured surface for 4-5 minutes until the dough is smooth and elastic (non-sticky).
2. *Rest:* Place the dough in a zip-top bag or covered bowl and let rest for 15 minutes.
3. *Divide:* Divide the rested dough into 6 equal pieces and form them into smooth balls. Let the balls rest again, covered with plastic wrap, for 10-15 minutes to relax the gluten, making them easier to roll.
4. *Roll and Fill:* Take one dough ball and roll it out very thinly using a rolling pin. Brush the surface with melted butter.
5. *Fold and Stuff:* Fold the rolled dough over itself (often into a rectangular or square shape, stretching slightly as you fold). Add your desired filling (cheddar/sausage or cheese/parsley) to the center. Fold the edges inward to fully encase the filling, creating a sealed square or package.
6. *Cook:* Lightly grease a pan (approx. 10-inch) with vegetable oil and place the Katmer pastry in it. Cook over medium heat, adjusting to low occasionally, turning periodically until both sides are golden brown and crispy and the filling is melted and heated through.
7. *Serve* immediately and enjoy!