Uzbek Bread

As we gently pull back the blinders on our sight, new layers and textures of life unfold inside and out. Seek, and you will find!

​In this case, my oh so serious quest for a new unleavened bread recipe led me to this Uzbek bread Qatlama Patir. It’s flaky layers expanded what I thought was possible without the use of any leavening agents. 

Enjoy pulling back the layers of this pastry, and may you be reminded of the gift of your own layers!

Ingredients
2 Tablespoons hot water
2 Tablespoons milk (or more water) Pinch salt
1/2 Cup wheat flour (~75 Grams)
2 Tablespoons ghee, melted (plus extra) 

Instructions

1. Preheat oven to 400 F/ 200C/Gas Mark 6.
2. Place a jar of ghee in a bowl of warm-hot water to melt if solid.
3. Mix flour and salt. Then, add ghee followed by water and milk. Dough should be pliable, though not overly soft. If need be, add more ghee one tablespoon at a time.
   
4. Rest dough for 15 minutes. Make sure it is covered so as not to dry out.
   
5. Roll out dough as thin as possible on to a floured surface. The thinner rolled the flakier the baked bread will be.
   
6. Sprinkle or brush ghee on top of dough, lightly covering it.
   
7. Cut dough into several long rectangles.
   
8. With one rectangle, start at the end and roll up. Once rolled, add it to the end of another rectangle and roll them together. Continue until all dough forms one roll.
   
9. Stand roll up and gently smash with the palm of the hand. Option to add a little more on top.
   
10. Use a fork to poke in a few places and place in the heated oven.
    
11. After approximately 10 minutes, keep an eye out on the bread. You want it lightly browned. If left in too long, the outer layers will become hard.