← BackKatmi with Fresh Milk and Dry Yeast
Ingredients
| 350 ml | | fresh milk |
| 150 ml | | boiling water |
| 200 g | | flour |
| 2 | | eggs |
| 1/2 packet | | dry yeast |
| 3 tbsp | 45 ml | oil |
| 1 tbsp | 15 ml | sugar |
| 1/2 tsp | 2.5 ml | salt |
| — | | soft butter, for greasing |
Instructions
- In a bowl beat the eggs with the milk and leave in the refrigerator for about 30 minutes. Then add the boiling water, the yeast, the sugar, the salt, the oil and the flour and stir everything until you get a smooth mixture. Leave it to rise for 1 hour in a warm place.
- Bake the katmi in a greased pancake pan. Brush each katma with butter so they stay soft.
- Tip: It is best to make a double batch so you have enough katmi.
