Sivas Katmeri – Turkish Layered Bread
Sivas Katmeri is leafy yeast bread originating from the town of Sivas, which is the center of the eponymous province in Turkey. Like all types of Katmeri breads, it is made by folding the dough. The doughs are coated, folded like a letter, and stacked in one another. A similar method is used to make, a stacked up burek
- Dissolve the yeast in several tablespoons of water. Sift the flour and set 3 tablespoons aside. Add sugar and salt, and mix the dry ingredients, then add the milk, water, and dissolved yeast. Combine the ingredients in a circular motion starting from the middle to the outside. Mix the dough well with your hand, wooden spoon or mixer with the dough accessory without adding flour at this stage.
- Gradually add the remaining flour. Knead the dough into a ball. Cover the dough and let it rest for 20 minutes.
- Divide dough into 4 equal parts of about 300g. Make balls and let them rest covered for 40 minutes.
- Roll out the first dough with a rolling pin into a circle 40cm in diameter and coat the dough with melted butter. Fold the far third of the dough towards the center and then fold it over with the closer third of the dough to get a 15cm wide letter. Fold the left third of the letter towards the middle and fold it over with the right third of the letter to get a square measuring 15x15cm. Set it aside.
- Roll out the second dough into 40cm circle and coat with melted butter. Already folded dough place in the middle and keep folding and coating over it until you get a new square of 15x15cm.
- Repeat the procedure with the remaining two balls
- Roll the doughs out into rectangles 32x20cm and place them in a baking tray (43x35cm) lined with baking paper.
- Coat the doughs with a mixture of an egg yolk and yogurt and slash the surfaces into diagonal parallel lines approx. 5mm deep.
- Bake in preheated oven for 35 minutes; electric oven at 230°C or 450°F and gas oven mark 8