How To Cook Homemade Katmi On Sach With Eggs Without Milk - Recipe
Author: Leticia Celentano
Time for reading: ~2
minutes
Last Updated:
August 08, 2022
CHAPTERS (Table Of Contents)
Learn how to cook "Homemade katmi on sach with eggs without milk (tested recipe)". Delicious recipe.
Sometimes we feel nostalgia for the appetizing dishes of our grandmothers, which undoubtedly leave lasting memories in us, even when we are no longer children. One such culinary work is katmi. They can be prepared with or without yeast (then pancakes), with yeast, with yogurt or milk, or simply with water. The recipe we offer you requires the use of fresh yeast per kilogram of flour and warm water. The katmi that is obtained is also delicious because it is baked on a baking sheet , as it should be. Thus they receive an irreparable aroma.
After baking, the katmi are smeared with fat of your choice, which can be lard or butter, as well as the most common oil.
The filling with which to eat them is also a matter of personal preference. Some people like them salty (with cheese, mushrooms and onions, with ham or other sausage, with yellow cheese ...), others rely on sweet options, which are countless (honey, jam, chocolate ...). No matter the supplement, katmi are katmi and are always delicious, even if they stay for the next day, which is almost impossible :)
What products are needed to make katmi:
- 1 kg of flour (white wheat)
- 1 cube (42 grams) of fresh yeast
- hot water as needed (about 2 liters)
- 1 tablespoon salt
- 1/2 tablespoon sugar
- 4 eggs
- spreading oil (you can use another fat of your choice)
How to make katmi step by step plus photos
Dissolve the yeast in a little warm water, add salt, sugar and pour the mixture into the middle of the flour, which you have formed into a pile. Then pour warm water and stir. Assess the exact amount of water at the time of preparation of the dough. It should be thicker than for pancakes (like liquid porridge).
Leave in a warm place to rise. The volume will increase. Once this is done, add 4 beaten eggs and stir. The resulting dough is liquid.
Scoop out the mixture and spread a thin layer of it on a preheated and greased pan.
Bake the katmi until golden on both sides.
Grease the finished ones with oil.
If you do not have a sach, you could prepare the katmi in a pan, claiming that it is best to be cast iron. Come to think of it, just such dishes were preferred by our grandmothers when cooking, and the end result has always been "lick your fingers." In case you decide to use modern alternatives, choose a vessel with a thick bottom, in which the temperature is distributed evenly, but not quickly. Of course, special pancake pans are also available on the market today. The choice is yours.
Enjoy your meal!
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