Katmer

Sift the flour into a bowl and stir in the salt. In a separate bowl,mix the baking powder with 350ml water. Pour the liquid over the flour, bringing the dough together with a spoon. It’s quite a wet dough, so continue to mix it in the bowl until it comes together. Cover the dough in the bowl with a tea towel and let it rest for 10 minutes.

Flour a work surface, then tip the dough out onto it and give it a 5-minute knead, just until the dough starts to smooth out. Roll it into a large sausage shape and cut it into 4 equal pieces. Cut each of those pieces into 3. Shape each piece into a ball and rest on an oiled tray covered with a tea towel for 10 minutes.

Using a rolling pin, roll out a dough ball into a large, thin circle, about 20cm in diameter. Using the tip of your knife, make little vertical scores, about 1cm long, quite close together and all over, like a rainwater pattern on a window. Mix the melted butter and oil together and brush a little over the dough. Roll it up from left to right, into a sausage shape. Working from one end, spiral the dough in on itself like a snail shell and give it a good press down. Repeat this with all the dough balls and let them rest on the oiled tray covered with a tea towel for another 30 minutes. Meanwhile, prepare and light your barbecue (see tips overleaf).

On a lightly floured surface, roll the dough spirals out to about 12cm in diameter. Put on the hot barbecue grill, turning with tongs every 30 seconds or so – you want to get colour on the breads, but cook them slowly so they don’t burn. Once the katmer is cooked, brush with a little more of the melted butter mixture, then stack in a tea towel to help them steam.