Layered Turkish Flatbreads (Katmer)

Combine the water, salt, and flour. Knead into a soft dough.

Cover the dough and let it rest for 10 minutes.

Divide the dough into 10 portions and shape them into balls.

Roll out each ball to roughly the size of a dinner plate.

Melt the butter and mix it with the vegetable oil.

Brush the rolled-out layers with the oil mixture and stack them on top of each other.

Cut the dough into thin strips.

Take 3 to 4 strips and wrap them around your finger as shown in the video.

Let the shaped pieces rest for about 30 minutes.

Roll out each piece to the size of a saucer and let rest for 5 minutes.

Then gently roll out to the size of your skillet. Letting the dough rest between rollings helps it stretch easier without tearing.