25 minTraditional Anatolian Kete
A delicious breakfast pastry with flaky layers and a toasted flour filling.
- Prep
- 40 min
- Cook
- 30 min
- Time
- 70 min
- Servings
- 8
- Calories
- 350
- Level
- Moderate
- Heat
- Mild
- Region
- Anatolia
- Vegetarian
Servings8
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 1 cup warm milkInstead: oat milk
- 1 cup warm water
- 1 packet dry yeast
- 1 tsp sugar
- 1 tsp salt
- 5 cups flour
- 150g melted butterInstead: olive oil
- 1 cup flour (for filling)
- 1/2 cup vegetable oil
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Mix milk, water, yeast, and sugar; wait for the yeast to activate.
- 2
Add flour and salt to knead a soft dough, then let it rise for 45 minutes.
- 3
For the filling, toast the flour with oil and some butter until fragrant.
- 4
Divide the dough into balls, roll them out, brush with butter, and fold.
- 5
Place the filling in the center, fold, and roll out again.
- 6
Brush with egg yolk and bake at 180C until golden brown.
Note. Using cold butter between layers makes the pastry more flaky.
Questions
How to store kete?
Once cooled, place in a freezer bag and store in the freezer for long-term use.
Why is the filling hard?
Be careful not to over-toast the flour and ensure the dough is not rolled too thin.
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