Stovetop Turkish Layered Bread: A No-Yeast Wonder

I discovered this incredible Turkish bread recipe that has revolutionized my home baking. This no-yeast, no-oven flatbread (known as “Katmer” in Turkish) creates impossibly flaky, golden layers that rival any bakery-made version. The technique of rolling and coiling the dough creates beautiful layers that separate perfectly when cooked, making it an impressive addition to any meal.

Ingredients

For the Dough

• 570g (4½ cups) all-purpose flour, plus extra for dusting
• 400ml (1⅔ cups) warm water
• 3g (½ teaspoon) sugar
• 1 teaspoon salt

For the Layering

• 100g (7 tablespoons) butter, melted
• 50ml (3½ tablespoons) vegetable oil

Instructions

1. Make the Basic Dough

1. Sift flour into a large mixing bowl
2. In a separate bowl, combine:

• Warm water
• Sugar
• Salt

1. Stir until sugar and salt dissolve completely
2. Gradually add flour to water mixture
3. Mix with a wooden spoon until shaggy dough forms

2. Knead the Dough

1. Turn dough onto floured surface
2. Knead for 10-15 minutes until:

• Smooth
• Elastic
• No longer sticky

1. Perform windowpane test to check gluten development

3. Rest the Dough

1. Place dough in clean bowl
2. Cover with plastic wrap
3. Rest in warm place for 15 minutes
4. Dough should become more pliable

4. Shape Individual Portions

1. Divide dough into 8 equal pieces (about 120g each)
2. Roll each piece into smooth ball
3. Cover with clean kitchen towel
4. Rest for 5 minutes

5. Create the Layers

1. Mix melted butter and oil in small bowl
2. Roll each ball into 12-inch square
3. Brush generously with butter-oil mixture
4. Roll into tight cylinder
5. Coil cylinder into spiral shape
6. Press spiral flat with palm

6. Final Shaping

1. Dust work surface with flour
2. Roll each spiral into 8-inch circle
3. Keep thickness even (about ⅛ inch)
4. Maintain spiral pattern visible

7. Cook the Bread

1. Heat large skillet over medium heat
2. Place bread in dry pan
3. Cook 2-3 minutes until golden spots appear
4. Flip and cook other side
5. Brush with butter-oil mixture while hot

Recipe Notes

• Keep dough covered when not working with it
• Don’t skip resting periods
• Maintain medium heat to avoid burning
• Look for golden-brown spots, not solid color

Storage Instructions

• Best served fresh and warm
• Store at room temperature up to 2 days
• Reheat in dry skillet to restore crispiness

Nutritional Information

Per portion (1/8 of recipe):

• Calories: 380
• Protein: 7g
• Carbohydrates: 48g
• Fiber: 2g
• Fat: 18g
• Saturated Fat: 8g
• Sodium: 295mg
• Iron: 2.8mg

Time Requirements

• Prep Time: 30 minutes
• Rest Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 flatbreads

Serving Suggestions

1. As a breakfast bread with:

• Honey and butter
• Eggs and cheese
• Jam or preserves

1. For lunch or dinner with:

• Hummus or baba ganoush
• Grilled meats
• Vegetable stews
• Yogurt-based dips

Pro Tips

1. Water temperature should be warm but not hot (110-115°F)
2. Use bench scraper for easy dough handling
3. Keep butter-oil mixture warm and fluid
4. Don’t stack hot breads – they’ll lose crispiness

This Turkish bread is incredibly versatile and perfect for both everyday meals and special occasions. The lack of yeast means you can make it quickly, while the lamination technique creates beautiful layers that make each bite a delight.