Katmer is usually enjoyed as a dessert or sweet, filled with sugar, clotted cream and pistachios. This plain, unsweetened version is more like the cousin of paratha bread or roti. It is buttery, flakey and delicious.
Ingredients
1 1/2 cups warm milk
1/2 cup warm water
750 grams plain flour
2 teaspoons salt
150 grams unsalted butter or ghee
Method
In a large bowl mix together the milk, water, flour and salt. Once fully incorporated divide the dough into 10 equal parts. Roll into 10 balls and let rest under a cling film for 30 minutes.
Melt butter or ghee in a small pot. Roll a ball out as thin as you can, think filo dough, and brush with melted butter.
Starting from the bottom, fold the dough up by one inch. Continue folding the entire dough up inch by inch until it is a strip. Now roll the dough up the way you would a cinnamon roll. Repeat with remaining dough balls. Let rest for 30 minutes.
Once rested, heat a cast iron skillet over medium low. Roll out the scrolls to about 1/2 cm thick. Lay the flat round on the cast iron skillet with no oil or butter. Flip after about 3 minutes and cook for 3 minutes on the other side.
Serve immediately. These can be reheated in the oven if serving later.
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