Katyk (qatiq)
Katyk is a traditional fermented milk of Turkic-speaking peoples, made by souring heated milk with lactic bacteria, often with a spoonful of the last batch, into a thick, sour curd.
Modern adaptation
Qatlama patir
A small Uzbek-style layered flatbread, made with wheat dough and ghee and baked in a home oven.
Layered dough
Patir describes several Central Asian enriched bread forms. This small Uzbek-style qatlama version is unleavened: thin dough is brushed with ghee, cut and coiled before baking. Onion-filled patir is a separate documented variation.
Sources for this section
History
Layered patir is documented in Uzbek home cooking; its earliest date and precise origin are not established.
Ingredients
Yield 1 bread · Scaling: source batch only
118 mL½ cup as recorded
About 75 gA pinch
Ghee
30 mL2 tbsp as recorded
Melted, plus extra for layering30 mL2 tbsp as recorded
Milk
30 mL2 tbsp as recorded
Method
Risks and precautions · Standard risk
Contains wheat and dairy.
Mix hot water carefully and let the dough cool enough to handle. Bake the dough through; do not taste raw flour.
Raising
Unraised
The selected source explicitly describes this dough as unleavened.
Sources: Uzbek Bread
Process stages
Mixing: step 1.
Resting: step 2.
Shaping: steps 3, 4.
Baking: steps 2, 4. Step 2 preheats the oven; step 4 bakes the shaped dough.
Sources: Uzbek Bread
- Mix flour and salt, then add melted ghee, hot water and milk. Bring together into a pliable dough; the source permits more ghee if needed.
- Cover and rest for 15 minutes. Preheat the oven to 200°C (400°F).
- Roll the dough very thin on a floured surface and brush lightly with ghee. Cut into long strips, then roll one strip up and continue around it with the others to form a single coil.
- Stand the coil on end and flatten gently. Prick with a fork and bake, checking after about 10 minutes, until lightly browned and cooked through.
Conditions
Yield1 bread
Places
Uzbekistan
Documented preparation · Country evidenceThe sources describe Uzbek patir preparations; no precise birthplace is established.
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Sources
Soul in ServiceInspiration · Method · Geography
Uzbek BreadSmall unleavened qatlama patir formula, layered coil and 200°C home-oven method.
Cited in: Layered dough
The Art of Uzbek CuisineGeography · Context
Piyozli patir non (Layered bread with onions)Separate Uzbek onion-layered patir method.
Cited in: Layered dough
