Any Uzbek lunch, as usual, is marked by the distribution of bread. The oldest and eminent of those present at the dinner table breaks the cake into pieces and distributes it to everyone sitting. It is believed that patyr is the national Uzbek bread, cannot be cut with a knife, and only the front side should be served.
Pick your recipe
You will need
- -150 g melted fat tail fat
- -50 g dry yeast
- -2 tbsp. milk
- -0.5 tbsp granulated sugar
- -1 kg of wheat baking flour
- -egg
- -vegetable oil
- - spices (salt, sesame seeds, caraway seeds)
Instruction manual
1
Melt the fat tail fat, and heat the milk slightly and dissolve the dry yeast with sugar in it. Sift flour through a sieve, enriching it with oxygen, add salt to it.
2
From warmed milk, flour and fat tail fat, knead the elastic dough, roll it into a ball shape, cover with a rag and place in a warm place for 30-40 minutes, the dough must rise, increasing in size by 1.5-2 times.
3
Divide the dough into medium sized pieces and roll or mash your hands into flat cakes of average thickness (1.5-2 cm). After giving them a round shape, make a recess in the center of each cake with your fingers, and make an arbitrary pattern with a fork in the recess.
4
Put a baking sheet or a pan in butter, place the cakes and, greasing each beaten egg, sprinkle with sesame seeds. Bake at 250 degrees for 20-25 minutes.