March 28, 2016 lyukum

Layered Bread: Qatlama Patir Non

Kyatlama

The name of this famous Uzbek layered bread is similar to some other breads of Middle East, but it’s different. It can be made with unleavened or leavened dough, with melted lamb (tail) fat or with melted butter. It’s soft, flaky, and crunchy at the same time. If lamb fat is used, it adds additional flavor. Nigella seeds taste like a combination of onions, black pepper and oregano. Get them if you can for the topping, they also contribute a very nice flavor to the bread. In Austin, nigella seeds are available in Savory Spice Shop by the name “chernushka.”

Many traditional Middle East recipes are for large gatherings. Can you make just two small breads for 2-4 portions? Yes, you can.

Any bread needs patience. It’s not so much about hard labor, it’s about waiting. Good news is you don’t need to wait in the kitchen. You can use timer and incorporate making this bread into your other home chores.

Qatlama Patir Non
Kyatlama
Votes: 1
Rating: 5
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Rate this recipe!
Print Recipe
Prep Time 15minutes
Cook Time 15minutes
Passive Time 3hours
Servings breads
Kyatlama
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Prep Time 15minutes
Cook Time 15minutes
Passive Time 3hours
Servings breads
Ingredients
Units:
for dough
additional ingredients
Ingredients
Units:
for dough
additional ingredients
Instructions
  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 in room temperature for about an hour.
  2. Roll the dough into 6" square, cover with plastic wrap, and let it rest for 10 minutes.
    Kyatlama. Rolling dough
  3. Roll the dough into 7" x 12" rectangular, cover with plastic wrap, and let it rest for 10 minutes.
    Kyatlama. Rolling dough
  4. Roll the dough into 8" x 30" rectangular. Melt butter and brush the dough.
  5. Layer the dough: cut it in half and place one on top of another, repeat. You will have 4 layers, 2" wide.
    Kyatlama. Layering dough
  6. Roll layered dough tight.
    Kyatlama. Layering dough
  7. Cut the roll across into two 1" thick rounds, [lace them into covered container, and let it rest in room temperature for 30-45 minutes. Turn on to heat oven 425F, convection mode, baking/pizza stone inside.
    Kyatlama. Layering dough
  8. Rolls In 30-45 minutes:
    Kyatlama. Layering dough
  9. Flatten them with a heel of your hand, and let them rest for 10 minutes, covered (I use 2 upside down bowls to cover them).
    Kyatlama. Shaping breads
  10. Roll each one into a 1/4" thin round. Let it rest for 10 minutes, covered. The tool on the left is chakich.
    Kyatlama. Shaping breads
  11. Brush both rounds with melted butter.
    Kyatlama. Brushing breads with melted butter
  12. Use a fork to prick the dough all over except the 1/2" wide border. This allows some steam to escape, and prevents layered bread from puffing unequally as it bakes. It looks nicer pricked with some kind of pattern. Traditionally it is stamped by the special tool called “chekich.”
    Kyatlama. Pricking breads with chakich
  13. Sprinkle rounds with some nigella (chrnushka) and sesame seeds.
    Kyatlama. Pricking breads with chakich
  14. Bake on hot pizza stone for ~15 minutes.
    Kyatlama
  15. It is the best when served warm.
    Kyatlama
Recipe Notes

Read more about different kinds of Uzbek bread.

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Nutrition Facts
Qatlama Patir Non
Amount Per Serving
Calories 458 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 18mg 6%
Sodium 37mg 2%
Potassium 180mg 5%
Total Carbohydrates 80g 27%
Dietary Fiber 3g 12%
Sugars 3g
Protein 14g 28%
Vitamin A 3%
Vitamin C 1%
Calcium 8%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

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