Flaky Pulled Katmer

Mix the water, dry yeast, flour, and salt. Knead into a soft dough.

Knead the dough until smooth.

Divide the dough into 4 portions, shape them into balls, and let rest for 15 minutes.

Roll out each ball with a rolling pin, not too thin.

Brush the dough with butter and fold as shown in the video.

Gently roll out the resulting squares, brush with butter again, and gather into a ball.

Let the pieces rest for at least 30 minutes. Allowing them to rest for about 1 hour will make the dough easier to open up.

Using your hands, open up each piece into a flatbread approximately 30 cm in diameter.

Brush the surface with butter.

Bake in a preheated oven at 250 degrees for about 8–10 minutes so the katmer puffs up nicely.

Then reduce the temperature to 180 degrees and bake for another 20 minutes or so, until golden brown.