Katmer Poğaça, Turkish layered bread.

Katmer Poğaça, Turkish layered bread.

First post after the summer break, I did almost everything I had in my mind, I’m happy of being here again, first because the fact I can go to holiday is something to be grateful for and second because I’m relaxated, I’ve rested a lot and Im ready to face my favourite season of the year, fall.

From monday we’ ll start again our routines: work for us and summer camp for Lorenzo ( kindergarten starts only from 17 September here); I’m doing the wash, iron, fold and repeat thing since yesterday and I did this morning the big grocery shopping and I’m trying to re-animate my sourdough Brienne after a long time in the fridge to start September and the baking season the better way.

I have a lot to do in the next months and I will be glad to share all those wonderful things with you!

I did this recipe before leaving for holidays, it’s made with yeast but I would like to try it with sourdough in the future.

It’s a quick and easy recipe and the bread is soft and fine.

I love making it the shape of a croissant but you can choose the shape you like and you can also fill it with sweet or savoury fillings.

I love Turkish cuisine, all the spices and the flavours, I should do more recipes from this country and surroundings; I don’t know why I don’t do it…

No, well, I know: hubby doesn’t like spices so much, so I usually avoid them.

Dear hubby, we have to talk. 😀

Let’s come back to the recipe, I still have so much to do at home I have to hurry up! 😉

Print Recipe
Katmer Poğaça, Turkish layered bread.
  1. Dissolve yeast in part of the milk/ water, mix flour, canola oil, milk or water, salt,dissolved yeast and sugar by hand or with a mixer until you have a smooth loaf.
  2. Let it rise covered in a warm place until it double.
  3. Divide the loaf in 8 pieces.
  4. Spread each part with a rollpin as thin as possible, round shaped, brush every disk and put on top layer after layer.
  5. Spread again as round as possible with the rollpin.
  6. Cut this disk in 8 triangles, close them like croissants, fill them if you want.
  7. Brush them with milk or water and let them rise again for 30 minutes.
  8. Bake in pre-heated oven at 390°F, lowered immediately it at 350°F when you put bread inside. Bake for about 20 minutes or until gold.


Katmer Poğaça, Turkish layered bread.


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