Crispy Buttery Qatlama (Print Version)
# Ingredients:
→ Dough
01 -
4 cups all-purpose flour, measured loosely
02 -
1/2 tablespoon of salt
03 -
1 cup of cold milk
04 -
1 cup of hot water
→ Optional Toppings
05 -
Sesame seeds (if you'd like)
06 -
1 cup of melted butter, ghee, or clarified butter
07 -
Egg wash made by whisking 1 egg with 1 tablespoon of water
# Instructions:
01 -
Grab a medium-sized bowl and combine cold milk, hot water, and salt. Stir until it's all mixed up. Slowly add in the flour, using just enough to keep the mixture moist while stirring. Work the dough by hand until smooth (sprinkle a little extra flour if needed). Break it into two portions and cover them up with reusable wraps or plastic wrap. Let them sit for about 15 minutes.
02 -
Take one dough portion and lay it on a floured countertop. Flatten it with your knuckles, then roll it out with your rolling pin while guiding it back and forth with your palms. Feel free to stretch it with your hands for thinner results. Keep going till you get a big, thin circle.
03 -
Spread half of the melted butter evenly across the rolled-out dough, using your hands to cover everything. Give it about 2 minutes to sit. Next, roll the dough tightly around your rolling pin, slice it with a sharp knife down the center to make two long pieces, then stack them up. Roll them from one end to the other to create a snug, thick spiral. Tuck the edges underneath.
04 -
Take the thick spiral and press it down gently into a flat circle. Use a rolling pin to spread it into a pancake shape, roughly 1/2 inch thick.
05 -
Use a fork or an indentation tool to press little markings into the dough's surface. If you want, brush on a shine by using a mix of 1 egg and a splash of water. Add sesame seeds on top if you're into that.
06 -
Follow these same steps to handle the second piece of dough. That way, you'll end up with two loaves.