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Fatir
Layered butter flatbread
Fatir: rich layered Tajik butter flatbread
TajikFatir is the rich, flaky flatbread of Tajik homes and Dushanbe bakeries, made for qurutob, for guests and for festivals: dough rolled thin, spread with butter or ghee, folded and coiled into many layers, then baked against the wall of a tandir until crisp outside and soft and layered inside. It tears into flakes and soaks up sauces beautifully. A common mistake is baking it too slowly, which dries it out; it needs a very hot oven. Chef's tip: brush with ghee as soon as it comes out, then wrap it in a cloth for 5 minutes to soften the crust slightly.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the dough
- 1 ⅛ lb plain flour
- 1 tsp salt
- 1 ¼ cups warm milk
For the layers
- 4 oz ghee or soft butter
For brushing
- ⅔ oz ghee or buttermelted
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Method
0/6 doneStep 1: Mix 1 ⅛ lb plain flour, 1 tsp salt and ⅛ oz fast-action dried yeast, add 1 ¼ cups warm milk and knead for 8 minutes into a soft dough. Rest 30 minutes.
8 minStep 2: Divide into 2. Roll each very thin, spread with half of 4 oz ghee or soft butter and roll up into a rope. Coil into a snail and rest 20 minutes.
20 minStep 3: Heat the oven to 475°F (fan 450°F) with a heavy tray inside.
Step 4: Roll each coil into a 25 cm round and prick all over with a fork.
Step 5: Bake on the hot tray for 12–15 minutes, until golden and blistered. Common mistake: a cooler oven; it dries out.
15 minStep 6: Brush with ⅔ oz ghee or butter and wrap in a cloth for 5 minutes.
5 min
Nutrition per serving
- Calories
- 440 kcal
- Protein
- 9 g
- Carbs
- 52 g
- Fat
- 22 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fatir take?
- About 75 minutes in total: 50 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
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