Katmer, the traditional Macedonian pie

Directions

1. The flour is sifted, and then a hollow is created in the center. ≈ 3 min
2. We add a pinch of salt, then mix it with warm water to form a dough that is slightly more liquid than it would be for croissants. ≈ 3 min
3. It is important to thoroughly work the dough, form it into a ball, cover it with a damp dishcloth, and allow it to rest. ⏱ ≈ 20 min
4. Next, the dough is divided in half, and one portion is used to create a single crust. ≈ 3 min
5. Each portion is then cut into several pieces, which are formed into balls. ≈ 10 min
6. On a floured surface, each ball is flattened into a circular shape, approximately the size of a plate and about 0.5 cm thick. ≈ 10 min
7. Small indentations are then created on the crust using fingers, and the entire crust is then covered with melted butter or oil paint. ≈ 3 min
8. The remaining crust is prepared in the same way. ≈ 3 min
9. Once all the crusts have been prepared, they are spread out by hand. ≈ 3 min
10. The bottom crust is slightly larger than the pan it will be baked in, so that a circle can be formed. ≈ 3 min
11. The top crust is the same size. ≈ 3 min
12. Typically, the bottom crust consists of 2 to 3 layers, while the top crust has only one. ≈ 3 min
13. The preparation of “katmer” (a type of pie) made with a pastry base is a specialty of Macedonia and southern Serbia. ≈ 3 min
14. The dough is only placed in the center. ≈ 3 min
15. From this dough, you can make a variety of pies: “zeljanik” (a vegetable pie), “pita sa crnim lukom” (onion pie), “pita sa pražnikom” (cabbage pie), “pita sa mesom” (meat pie), “pita sa unutricama” (offal pie), “tikvenik” (pumpkin pie), “pita sa sirom i pražnikom” (cheese and cabbage pie), “mantije” (small filled pastries), “prepećka” (a type of flatbread), etc. ≈ 10 min
16. Category: Cook ≈ 3 min
17. Category: Traditional Recipes ≈ 3 min