How to cook patyr in the oven. Foodclub - cooking recipes with step by step photos

Finally, I had the opportunity to take a picture and put these amazing puff pastry cakes on public display. But it’s always like this, I don’t have time to cook, but as if they weren’t there, they grab them right from my hands ... - and so it always is. In fact, the process is not difficult. The dough for puff pastry is prepared according to the same principle as for any oriental puff, the recipe of which is described in detail on our website. (see link below).

So what is this truly amazing product and what is it eaten with? - This is a popular pastry in East Asia, it is especially popular in Uzbekistan. We can say that it is, as it were, a business card in the Bukhara and Samarkand regions, also including some regions of Tajikistan. Of course, the product has a number of minor differences, both in the recipe and in the name. The indigenous mass, whose product these cakes are, call them - "Patyr" or "Non-Patyr", and the rest - they are generally called "Katlama", which is actually a kind of presented cakes. Unlike "Patyr", "Katlamu" is not baked, but fried in oil.

Rich in an assortment of cakes, which cannot be counted, "Patyr-Non" also has a number of differences and varieties. For example, take the same Uzbekistan, but already in other regions where these wonderful cakes are no less popular, “Patyr” is prepared in a completely different way. The most famous option is with onions, which are added to the dough before baking, so the bread turns out to be more satisfying and unusually tasty. – However, this is a separate topic and we will discuss it next time. In the meantime, I present to your attention an unusually amazing product, another kind of Patyr:

Puff cakes, they are also "Patyr-Non" and they are also "Katlama"

Fat - 150 g. (For lubrication)

As you can see, the composition of the ingredients consists of three main components, from which the dough itself will actually be kneaded. And then, it only remains to roll out the dough, grease and form cakes of arbitrary size.

Knead the dough of medium hardness, knead thoroughly and let it brew in a warm place. As in any other case, even if the dough is not yeast, it is necessary to let it brew. In the process, knead and thus the dough noticeably becomes elastic and “obedient”, takes on a more pleasant shape, and most importantly, such a dough will be much easier to further process.

After 20 minutes, the dough should be rolled out into a thin and round layer, melt the fat, cool to a warm state and rub over the surface of the rolled out dough. Then, roll up into a thin and long roll. After letting it rest, it is better to cool it in the refrigerator and thereby allow it to slightly soak in fat.

If the roll turned out to be long, you can divide it into certain parts. Next, gently twist with a serpentine and then, using your hands or a rolling pin, roll into a cake.

Transfer to a greased baking sheet and form into an evenly round shape. On the surface of the cakes, it is necessary to make pricks, with a special device or with an ordinary fork, so that the dough does not swell during baking.

Preheat the oven and bake at a temperature of 200-220 degrees, until golden brown.

Actually, the goal was to bring to the masses an idea that, although not new, is little known. Indeed, such bread is worth universal recognition and admiration. Having delved a little into the process, you will also be able to repeat the preparation of these cakes in an apartment environment, even in your own way and even if in a conventional oven.

If you have not had to cook puff pastry before, and also there was no chance to contemplate this entertaining process, of course, it will be difficult for you to understand everything, only in words. That's why, I advise you to first read the detailed recipe.

Among dough products in Uzbek cuisine, a special place is occupied by bread - flat cakes.
Patyr is the most typical type of flatbread for the Uzbek table, made from rich yeast dough.
Traditionally, bread in Uzbekistan is baked in a special oven - tandir, but because we live in the conditions of a big city, we will have to bake in the oven, what can we do ... The only thing is that it will need to be thoroughly heated and heated.

To prepare the dough, we need about 1kg. wheat flour, 2 cups milk, 50g. yeast, 0.5 tablespoons of salt and sugar, about 150g. lamb fat - fat tail.

Melting lamb fat

We heat the milk and dissolve the yeast and 0.5 tablespoons of sugar in it

Add salt, melted fat and milk to the flour, knead the dough

We cover the dough in a cup or enamel pan with a towel or paper towel, place in a warm place so that the dough rises, for 20-30 minutes.

When the dough has risen, we cut off a small piece from it (traditionally large pastry cakes, but since we bake them not in the tandoor but in the oven - we will be a little more modest in size so that it bakes well) and roll out the cake, 1 centimeter thick ,5

In the middle, with your fingers or some kind of cup, we make a recess

Shaping our future cake

Then, with a special device called a checkik

We make holes in the middle of the cake, in the recess made, applying an arbitrary pattern

The missing chekich can be replaced with a regular fork.
Then we place the cake on a baking sheet, grease with an egg, sprinkle with black cumin - nigella, and in an oven preheated to 250 degrees, for 20-25 minutes, until cooked

After this time, the cake should be ready, in theory ...

It is impossible to forget the spirit of hot Uzbek bread, I dream about it at night...
She dreams about how a young Uzbek hooks it with a stick, takes it out - round, tan on the bumps, with burnt cumin seeds, and in the middle it has such a hard, crunchy snout pressed in, for which you can sell your soul to the devil!
And from her a wave of smell ... how to explain it ... motherly smell, you know ... there are not enough words! ..
Yes, the world stands on this smell!*
*Dina Rubina - On the sunny side of the street

Bon appetit!
Ekimli ishtakha!!!

Peace to your home, and let it always smell of hot cakes - because this is the smell of peace, friendship, hospitality, warmth and prosperity!!!

Delicious cakes are baked at home by housewives all over the world. In Italian cuisine, such homemade bread is called differently or if the dough is stuffed. The peoples of the Middle East and the Caucasus bake, in Indian cuisine such cakes are known as. Flat cakes with filling in the Caucasus are called. You can sort through the cuisines of the peoples of the world for a long time, but today I will tell you how Uzbek cakes are made, which are called patyr. Such a delicious and such a simple recipe - I came up with such a formula for myself while I was cooking cakes in the oven. True, real Uzbek cakes patyr are baked not in the oven, but in the fresh air and use the tandoor. My step-by-step recipe with a photo is adapted to home conditions and will help you bake Uzbek patyr at home easily and simply. 🙂

We will need:

2 teaspoons granulated dry yeast;
390-410 grams of wheat flour;
¾ tsp fine salt;
2 tbsp. tablespoons of cottonseed oil (can be replaced with sesame oil);
250 ml (1 cup) warm water;
½ tsp black cumin;
1 st. spoons of black sesame;
cottonseed or sesame oil for greasing the cakes.

How to bake Uzbek flatbread at home

Pour yeast into a warm saucepan and pour in water, with a temperature of 38 ° C. We wait until the yeast is completely dispersed in water, then sift about 250 grams of flour and mix. The pan should be covered with a thick towel or covered with a lid. We are waiting for the mass to grow and bubbles to appear.

Now add salt, black cumin and knead the dough with the rest of the flour. In the same way, cover it and leave it warm for 40 minutes.

It's time to preheat the oven to 200°C.

Punch down the dough and divide it into portions. The more servings you make, the bigger the cake will be after baking.

We roll each portion into a ball and let it rest for about ten minutes under the film (do not need to close tightly). Then, knead each portion of the dough with your hands and give it the shape of a cake. Lay out on parchment.

The cakes have slightly increased in size, now we take a tenderizer and, stepping back 2 cm from the edge, we pierce the dough. Lubricate each cake with warm cottonseed or sesame oil, sprinkle with black sesame seeds around the edge and send to the oven for 7 minutes.

While the first batch of cakes was baking, we prepare the second baking sheet with blanks. Cool hot patyr cakes on a wire rack. They can be brushed again with warm butter after baking.

I got eight pieces from the kneaded dough.

True, while my Uzbek patyrs were cooling down, my tasters could not resist and managed to steal three. 🙂

Patir is a national Uzbek pastry, bread in the form of cakes. In search of an authentic recipe, it turned out that Patir is baked from different dough: rich, yeast, puff. Of course, the main condition for making Patir is baking in a tandoor, a special oven, but in Russia this is a rarity, even residents of Uzbekistan bake these cakes in the oven.

I want to introduce you to one of the options for these cakes, from a yeast-free dough. Despite the familiar composition of the dough, these cakes are not at all like any of our varieties of baked goods, they turn out to be very fragrant and tasty.

We will prepare the necessary products. My oil stood in the cold, so it thickened and turned white.

I entrusted the process of kneading and proving the dough to the bread machine, since it is cold at home, and the dough needs to be put in heat.

Warm up the whey, not too much. Dissolve yeast in a small amount of whey.

Pour the whey, diluted yeast into the bowl of the bread machine, put salt and sugar.

Sift flour. Put the bowl in the bread maker, select the "Dough" or "Yeast dough" program. After a few minutes, as soon as the products are mixed a little, add cottonseed oil.

At the end of the program, we get such a beautiful lush dough.

Next, let's move on to shaping. These cakes can be both large and small. I decided to bake one large and two small ones, I divided the dough into two parts, and one of the halves into two more. Roll the dough into a ball.

I'm making a big cake. Knead the ball of dough on the board with your hands, and press down the center with your fist to make the sides.

Then the center of the cake needs to be pricked with a special device called Chekich, there will also be a pattern, I don’t have one, I used a tenderizer for meat (it is very similar to a Chekich), or you can prick with a fork.

Place the cake on a baking sheet lined with parchment or oiled. Leave to proof for 30 minutes.

We form small cakes in the same way, I pricked them with a fork. I will say right away that a large cake, "pinned" with a tenderizer, turned out better.