Fatir

Fatyr or fatir is a tortilla traditional to Tajik and Uzbek national cuisines. From an early age, the inhabitants of these countries remember the wonderful aroma and taste of freshly baked tortillas, of which there are many varieties.

Not only a single everyday meal, but also a single festive feast is not complete without tortillas there. Sometimes, just going to visit, people bring with them a couple of fatir tortillas, and any hospitable owners, along with the main treats, distribute to the departing guests a tortilla.

It is not at all by chance that the deepest respect for bread, which does not depend on the age or social situation of the Tajik, is considered "nemati bebaho, " that is, the highest value of the people, of each family.

In general, dough products are called cakes, which in geometric properties are usually round and flat. By tradition, many tortillas, including fatir, are baked in special ovens called tanura, or in ordinary ovens, depending on the recipe.

The assortment of traditional Tajik bread is diverse and rich: it can be not only fatal, but also other: rye cakes, hearty, fresh, wheat and even multi-component. The latter include various spices, onions, squash, seasonings, and so on. So, fatir is a large wheat cake, flatter, in the dough composition of which crushed onions are often added.

Fatir cake dough is made from wheat flour, salt, milk, vegetable oil, yeast and water. The result is fresh yeast dough. Sometimes fatir is made from puff dough - then margarine is added to its composition, and some components are excluded.

The essence of the process of preparing dough for fatir tortillas is not distinguished by complexity and the presence of any cunning techniques. The most interesting thing in this matter is the formation of products. For example, if the fatyr is made on the basis of puff dough, the formed tortillas are pre-cooled in the freezer before baking.

In addition, if the recipe for preparing a fatyr provides for the use of a filling, as which onions are used, the dough is finely rolled out, washed with a filling, and then rolled up with a tube. Such a dough tube is rolled in the shape of a circle, and then finely rolled, lubricated with yolk and baked to a ruddy state. Sometimes onions are added directly to the dough itself.