Katmer

Step 1: Mix 9 oz plain flour, ½ tsp salt and ½ cup lukewarm water into a soft dough and knead for 8 minutes, until smooth and springy.

Step 2: Divide into 4 balls, roll each in 2 tbsp sunflower oil, cover with cling film and rest for at least 1 hour. Common mistake: skipping the rest; unrested dough snaps back and tears.

Step 3: Oil the worktop with the rest of 2 tbsp sunflower oil. Flatten one ball with your palms, then stretch it from the centre outwards with your fingertips into a sheet about 45 cm across, so thin you can see the worktop through it. Small holes don't matter.

Step 4: Scatter a quarter of 4 oz unsalted pistachios and 2 ⅛ oz caster sugar over the middle third, then dot over a quarter of 7 oz kaymak or clotted cream.

Step 5: Fold the sides over the filling to make a square parcel about 18 cm across and brush the top with a little of 1 oz butter.

Step 6: Heat a large heavy frying pan over a medium heat. Lift the parcel in, seam side down, and cook for 2–3 minutes, until golden with crisp blisters. Flip and cook the other side for 2 minutes.

Step 7: Repeat with the rest. Brush the hot katmer with the remaining 1 oz butter, cut into squares and eat within minutes while the edges still crackle.