Karabakh's traditional layered bread, katah, is made by layering a yeasted dough with a buttery flour paste and baking it into a flat loaf. With ingredients that pair well with fish and other seafood, this bread also suits a pescatarian table.
Mix the yeast with the lukewarm water and sugar, then let it sit for 15 minutes until foamy.
Add the flour and salt to the foamy yeast mixture and knead into a soft dough.
Cover the dough and let it rise for 15 minutes, until it doubles in volume.
Mash the chilled butter with a little flour into a paste, roll out the dough, spread with the paste, fold and re-roll a few times to build up layers.
Shape the final dough into a round loaf, brush with egg yolk and bake in an oven preheated to 200°C for 15 minutes, until golden on top.
Spread the flour paste evenly right to the edges of the dough; skipped patches won't show the layered texture once baked. Allergens: contains wheat (gluten), milk and egg.
Preparing the flour paste with chilled butter makes the layers separate more distinctly in the oven; room-temperature butter tends to blend the layers together.
Admin DadaGastro · verified in test kitchenUn macununu tarifte dediği gibi soğutulmuş tereyağıyla hazırladım, kesince katmanlar gerçekten belirgin çıktı. 15 dakika fırınlayınca üstü tam istediğim altın rengine ulaştı, mutfak sıcak tereyağı kokusuyla doldu.
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