By Marika Bisas.
This delicious feather light pastry requires skill.
To obtain this paper thin pastry one must, with a rolling pin, roll it backwards and forwards lightly.
- 2 Lbs. of Flour
- 2 Lbs. of Butter
- Water (warm)
- Ground cloves
- Sugar (mixed spice optional).
- Sieve flour in a bowl; add sufficient warm water to make a soft dough. Knead the dough until it is soft and pliable.
- Cut into 4 portions. Begin to roll one out as thin as possible, then brush it all over with butter (melted).
- Make a hole in the middle and roll it back into a round rope. Cut the rope and coil the rope until ends meet, with one on top of the other.
- Flatten and roll out again to the size of your fry pan.
- Follow this method with your other pieces. Heat your pan, put in the Katoumari turning it over while buttering it alternately. When golden brown, remove from pan. Sprinkle with water, sugar and ground cloves (to taste).
- Before serving, break up Katoumari, so it reveals its flaky form. Serve warm.
Marika Bisas of Scott Grove, Glen Iris.