A flaky, multi-layered Tajik flatbread made by folding buttered dough repeatedly, baked until golden with crisp layers.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Mix flour, salt, and water into a soft dough. Knead 10 min, rest 20 min.
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2
Divide into portions. Roll each very thin.
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3
Spread softened butter over the surface, fold into thirds, then roll again. Repeat 3 times.
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4
Shape into rounds, brush with milk.
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5
Bake at 200°C for 20-25 min until golden and flaky.
Did You Know?
The number of visible layers in a fatir is a mark of the baker's skill — master bakers can achieve over 30 paper-thin layers.
Chef's Notes
Equipment Tips
- rolling pin
- oven or tandoor
- pastry brush
Garnishing
butter
Accompaniments
honey, green tea, clotted cream
The Story Behind Fatir
Fatir belongs to the family of layered breads found across the Persian-speaking world. In Tajikistan, it became a prestigious bread served at weddings and holidays, where the host's generosity is judged partly by the quality and quantity of fatir on the dastarkhan.
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