Dough
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| Flour | 7 cups (700-800 g; 200-ml cup measure) | 750 g | 1.5 kg | 2.25 kg | 3 kg |
| Milk | 1 glass (200 ml), lukewarm | 200 mL | 400 mL | 600 mL | 800 mL |
| Water | 1 glass (200 ml), lukewarm | 200 mL | 400 mL | 600 mL | 800 mL |
| Plain Yogurt | 1 tea glass (125 ml) | 125 mL | 250 mL | 375 mL | 500 mL |
| Vegetable Oil | 1 tea glass (125 ml) | 125 mL | 250 mL | 375 mL | 500 mL |
| Egg | 1 | 1 piece | 2 piece | 3 piece | 4 piece |
| Instant Dry Yeast | 1 packet (10 g) | 10 g | 20 g | 30 g | 40 g |
| Sugar | 1 tbsp | 12 g | 24 g | 36 g | 48 g |
| Salt | 1 tsp | 6 g | 12 g | 18 g | 24 g |
Layer Brush
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| Butter | 150 g, melted | 150 g | 300 g | 450 g | 600 g |
| Vegetable Oil | 1 tea glass (125 ml) | 125 mL | 250 mL | 375 mL | 500 mL |
For the Top (oven version)
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| Yolkfor the oven version; the video's pan version skips the wash | 1 egg yolk | 1 piece | 2 piece | 3 piece | 4 piece |
| Milk | 1 tbsp | 15 mL | 30 mL | 45 mL | 60 mL |
| Sesame Seeds | For sprinkling | — | — | — | — |
Pantry swaps
| Original | Swap1 | Swap2 | Swap3 | Swap4 | Swap5 |
|---|---|---|---|---|---|
| Flour | 1 cup plus 3 tablespoons cake flour (not advised for cookies or quick breads) | 1 cup self-rising flour (omit baking powder and salt from recipe). Reader suggestion: 5/8 cup potato flour | 1-1/4 cups rye flour or coarsely ground whole-grain flour | 1 cup cornmeal | |
| 1 | 1 | 1 | 1.25 | 1 | |
| Milk | 1/3 cup instant nonfat dry milk plus 3/4 cup water | 1/2 cup evaporated milk plus 1/2 cup water | 3/4 cup 2 percent milk plus 1/4 cup half-and-half | ||
| 1 | 0.333 | 0.5 | 0.75 | ||
| Plain Yogurt | 1 cup sour cream (thicker; less tart) or buttermilk (thinner; use in baking, dressings, sauces) | ||||
| 1 | 1 | ||||
| Egg | 2 yolks plus 1 tablespoon cold water | 3 tablespoons vegetable oil plus 1 tablespoon water (for baking) | 3 tablespoons mayonnaise (for cakes) | 2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water, or 1/4 cup liquid egg substitute | half a banana mashed with 1/2 teaspoon baking powder |
| — | — | — | — | — | — |
| Instant Dry Yeast | 1 package (1/4 ounce) or 1 scant tablespoon active dried yeast | ||||
| — | — | ||||
| Sugar | 1 cup firmly packed brown sugar | 1-3/4 cups confectioners' sugar (makes baked goods less crisp) | 1 cup superfine sugar | ||
| 1 | 1 | 1.75 | 1 | ||
| Butter | 1 cup margarine | 1 cup shortening plus 1/2 teaspoon salt | 7/8 cup vegetable oil plus 1/2 teaspoon salt | 1 cup shortening | 7/8 cup vegetable oil |
| 1 | 1 | 1 | 0.875 | 1 | 0.875 |
| Sesame Seeds | Ground sesame | ||||
| 1 | 1 |
Method
Dough
- In a large bowl, whisk the lukewarm milk, lukewarm water, yogurt, oil, egg, yeast, sugar, and salt. Add the flour gradually and knead into a soft, smooth dough. The creator lists 700-800 g of flour; start at 700 g and add more only if the dough stays sticky.
- Divide the dough into 10 equal balls. Cover and rest for 10 minutes.
Layer and fold
- Melt the butter and stir in the vegetable oil for brushing.
- Roll each ball out very thin – it opens easily. Brush the sheet generously with the butter-oil mix.
- Stack two buttered sheets on top of each other and pull the edges outward to make a square.
- Cut the square into 6 parts and fold each as in the video, then place two folded pieces inside each other, so every 2 balls yield 3 pieces. Squeeze the ends and press them inward to seal.
- Cover the pieces and let them rise until doubled, about 30 minutes.
Cook
- Gently roll each risen piece out. Heat a lightly buttered pan over medium heat.
- Cook the katmer until golden underneath, brush the top with the butter-oil mix, flip, and cook until golden and cooked through. Keep the finished ones warm under a towel while cooking the rest.
- Serve warm and tear the layers apart – that is the whole point.
Notes
Servings: 15 (one katmer per serving). Per serving: 417 kcal, 7 g protein, 40 g carbs, 25 g fat, 1.4 g fiber. Macros are estimates summed from USDA per-100 g values (all-purpose flour, whole milk, whole-milk yogurt, vegetable oil, egg, butter, sesame); the creator does not state macros. The 125 ml of brushing oil is counted in full even though part stays in the pan.
Quantities: exact from the creator’s published recipe for this dish (her Instagram caption, translated from Turkish; this is the recipe that made her famous). The reel itself shows no on-screen amounts – the rolling, buttering, folding, resting, and cooking steps in the video match her written method exactly, so the two sources agree. The creator’s cup measure (“su bardagi”) is 200 ml; the cup conversions use that.
Cooking method: the reel cooks the katmer in a buttered pan on the stovetop with no egg wash. The creator’s written version instead bakes the risen pieces in a 180 C fan oven until golden, brushed with egg yolk mixed with milk and sprinkled with sesame. Same dough, two ways to cook it; this post follows the video.
Variations from the creator’s own caption: add walnuts to make kete, or fold crumbled white cheese (beyaz peynir) into each piece before the final roll to make cheese pogaca. No quantity is given for either filling, so neither is in the ingredient table. The video’s final frames show the katmer being torn apart; one frame shows a stretchy, cheese-like pull, which matches the cheese option.
Source: perininsihirlimutfagi (Peri’nin Sihirli Mutfagi), “Katmer Pogaca” (Facebook reel). https://www.facebook.com/reel/1357965789783521
Want to stay in touch? You can reach me in a variety of ways from my Contact page.