Fatir (Tajik Flatbread) is a traditional Tajik (from Tajikistan) recipe for a classic unleavened rolled flatbread that's typically used to soak-up the liquid from stews. The full recipe is presented here and I hope you enjoy this classic Tajik version of: Tajik Flatbread (Fatir).
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Fatir is a flatbread made of a very rustic puff-pastry-like dough. Don’t be surprised if it turns out stodgy and a bit dry: that’s what it’s supposed to be like as it's intended to soak up the liquid from stews.
Ingredients:
200g flour, sifted
1/2 tsp salt
75ml water
1 small egg
30g butter, room temperature
30g rendered lamb fat (or just more butter), room temperature
1/2 tsp sesame seeds
Method:
Sift together the flour and salt in the bowl of an electric mixer with the paddle attachment. While mixing on medium speed, add the water, then the egg, and keep beating for 1 minute. Shape the dough into a ball, cover with clingfilm (plastic wrap), and let rest 30 minutes.
Place a baking dish full of water the base of an oven pre-heated to 220°C.
On a floured surface, roll the dough to a 15x30cm rectangle. Cut it lengthwise into two long strips.
Mix the butter and lamb fat in a bowl, and spread on the dough. Roll the first strip into a cylinder, then place it on the second strip and roll the whole into a thicker cylinder. Cover with clingfilm, and refrigerate for at least 1 hour.
Place the unwrapped cylinder of dough vertically on a floured surface. Using the palm of your hand, flatten the dough progressively to a 12mm thick, 20cm diameter disc. While doing this, sprinkle the top generously with flour, and flip the dough frequently — otherwise your dough will get stuck to your work surface.
Prick the flatbread with a fork to create a decorative pattern, then sprinkle the sesame seeds on top, and gently press with the palm of your hand to encrust the seeds in the dough.
Transfer to a baking tray lined with parchment paper, and bake in your pre-heated oven for 25-30 minutes, until the top is golden brown. Transfer to a cooling rack, and reserve.
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