Patyr
A festive Uzbek flatbread loaf with a tender, rich crumb, a crisp crust and a golden sesame top.
Ingredients
- milk125 ml
- water125 ml
- dry yeast5 g
- sugar3 g
- wheat flour500 g
- salt3 g
- butter125 g
- egg yolk1 pcs
- milk for brushing15 ml
- black sesame8 g
Instructions
Warm the milk and water to 35–38°C, dissolve the dry yeast and sugar in it, and leave for 5 minutes.
Sift the wheat flour with the salt, pour in the milk-yeast mixture and add 125 g of melted but cooled butter. Knead a firm, smooth dough, cover and leave in a warm place for 30 minutes.
Knock back the dough, cover again and leave for another 60 minutes to let it rise well.
Divide the dough into 2 pieces, shape into balls and leave under a towel for 20 minutes. Flatten each ball into a round, flatbread-like shape with a thicker edge and a thinner center.
Transfer the pieces onto a baking sheet lined with parchment. Press an indentation in the center, prick it with a fork in a pattern, and, if desired, make notches around the edge. Cover and leave for another 15 minutes; meanwhile, preheat the oven to 220°C.
Beat the egg yolk with the milk, brush it over the surface of the patyr and sprinkle with black sesame seeds. Bake for 20–25 minutes at 220°C until golden brown. Cover the finished patyr with a towel for 5 minutes and serve warm.
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