Patir
Patir: rich, flaky Ferghana Valley tandir flatbread with butter
UzbekPatir is the rich bread of the Ferghana Valley, especially Kokand and Margilan, made for weddings and guests: dough worked with butter or rendered fat and folded so it bakes into soft, flaky layers, stamped in the middle with a chekich (bread stamp) and slapped onto the walls of a tandir. It keeps for days and is famously carried on long journeys. This version uses butter and a hot oven. A common mistake is skipping the rest after layering; the dough springs back and the layers merge. Chef's tip: prick the centre deeply with a fork, as Uzbek bakers do with their stamp; it stops the middle puffing and keeps the rim thick and soft.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the dough
- 1 ⅛ lb plain flour
- 1 ½ tsp salt
- 1 ¼ cups warm milk
- 4 oz buttervery soft
For the top
- 1 egg yolkbeaten with 1 tbsp milk
- 1 tbsp nigella or sesame seeds
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Method
0/5 doneStep 1: Mix 1 ⅛ lb plain flour, ⅛ oz fast-action dried yeast and 1 ½ tsp salt, add 1 ¼ cups warm milk and knead for 8 minutes into a smooth dough. Rest for 30 minutes.
8 minStep 3: Divide into 3 and shape each into a ball, then rest for 20 minutes. Common mistake: shaping straight away; it shrinks back.
20 minStep 4: Heat the oven to 475°F (fan 425°F) with a tray inside. Flatten each ball into a 20 cm round, thicker at the rim, and prick the centre deeply all over with a fork.
Step 5: Brush with 1 egg yolk and sprinkle with 1 tbsp nigella or sesame seeds. Bake on the hot tray for 15–18 minutes, until deep golden. Wrap in a cloth to soften slightly.
18 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 9 g
- Carbs
- 52 g
- Fat
- 21 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does patir take?
- About 70 minutes in total: 50 minutes to prepare and 20 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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