Qatlama Patir Non

The name of this famous Uzbek layered bread is similar to some other types of Middle Eastern bread, but it’s different. It can be made with unleavened or leavened dough, rendered lamb (tail) fat, or melted butter. It’s soft, flaky, and crunchy at the same time. If lamb fat is used, it adds additional flavor. Nigella seeds are a typical topping; they also contribute a very nice flavor to the bread. Many traditional Middle East recipes are for large gatherings. Can you make just two small flatbreads for 2-4 portions? Yes, you can. Any bread needs patience. It’s not so much about hard labor; it’s about waiting. The good news is you don’t need to stay in the kitchen. You can use a timer and incorporate making this bread into your other home chores.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix all the ingredients and knead a soft and elastic dough. Place it in a bowl, cover with plastic wrap, make tiny holes in it, and leave to ferment at room temperature for about an hour.

Step 2

Roll the dough into 6" square, cover with plastic wrap, and let it rest for 10 minutes.

Step 3

Roll the dough into 7" x 12" rectangular, cover with plastic wrap and let it rest for 10 minutes.

Step 4

Roll the dough into 8" x 30" rectangular. Melt butter and brush the dough.

Step 5

Layer the dough: cut it in half and place one on top of another, repeat. You will have 4 layers, 2" wide.

Step 6

Roll layered dough tight.

Step 7

Cut the roll across into two 1" thick rounds, place them into a covered container, and let it rest at room temperature for 30-45 minutes. Turn on to heat oven 425F, convection mode, baking/pizza stone inside.

Step 8

Rolls In 30-45 minutes.

Step 9

Flatten them with a heel of your hand, and let them rest for 10 minutes, covered (I use 2 bowls to cover them).

Step 10

Roll each one into a 1/4" thin round. Let it rest for 10 minutes, covered. The tool on the left is chakich.

Step 11

Brush both rounds with melted butter.

Step 12

Use a fork to prick the dough all over except the 1/2" wide border. This allows some steam to escape and prevents the layered bread from puffing unequally as it bakes. It looks nicer, pricked with some pattern. Traditionally it is stamped by the unique tool called “chekich.”

Step 13

Sprinkle rounds with some nigella (aka chernushka) and sesame seeds.

Step 14

Bake on a hot pizza stone for ~15 minutes.

Step 15

It is the best when served warm.

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