Kayseri katmer flatbread
Ingredients
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Wheat flour44%
- Water33%
- Margarine14%
- Tahini 4%
- Butter 3%
- Salt 2%
Ingredients by weight, heaviest at the bottom.
Method
Knead the flour, salt and water into a soft dough, divide it in three and let it rest.
20 minRoll each piece out into a very thin, wide sheet.
Mix the margarine, butter and tahini, then spread it over the sheets.
Fold the edges of each sheet toward the middle and open them again, roll into a coil, wind it into a rose and rest it in the cold.
20 minCut each rose into five to get 15 pieces and roll each out round without extra flour.
Cook on a griddle, turning, until both sides have brown spots.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 870 (Kayseri Ticaret Odası)Accessed: November 2, 2026
Last changed: November 1, 2026