Author Notes
Simpler? These are crepes traditionally made by Cypriots; olive oil (of course) and sugar, served either plain or with honey. —Athena Constantinou
Ingredients
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1000 grams
of pure village flour (or strong flour)
-
500 milliliters
of pure olive oil
-
1 cup
of honey
-
1 pinch
of salt
-
sugar – to sprinkle
Directions
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For starters, it is good to know that your kitchen will become incredibly messy, the smells will be strong (but I love them) and that you will need around 2- 2,5 hours in the kitchen.
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Every kattimeri needs about 5-6 minutes to cook.
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In a big bowl pour your flour and salt.
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Pour the oil slowly- slowly into the flour and by using your hands rub the flour and the oil together to form a wired mixture of dumb flour.
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Luke warm some drinking water and slowly pour in the mixture to form your dough.
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Cut your dough into 6-8 even pieces.
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Throw plenty of flour and grab a piece from your dough on your kitchen countertop or board, and by using your plaster open a very thin layer of pastry of about 15x30cm. The base for your first “kattimeri” is ready.
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As it lays there, use a cooking brush or a spoon – as my grandma would have done – spread plenty of olive oil on the phyllo from one side to the other.
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Then sprinkle it with plenty of sugar.
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Now take each side and close the kattimeri forming a square. Press well so it will not open.
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In the meantime, after you have washed your “satzi” well, you place it upside down on your fire and till it gets really hot. Don’t touch it you will burn!
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By using two spatulas transfer your kattimeri on the extremely hot satzi and leave it to cook for 3-4 minutes without burning. Turn the kattimeri the other side and leave it for 3-4 minutes.
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Remove from fire and serve hot, according to your preference you can serve it plain or with honey.
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Repeat procedure for all the kattimeri separately.
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