Any Uzbek lunch, as usual, is marked by the distribution of bread. The oldest and most eminent of those present at the dinner table breaks the cake into pieces and distributes it to everyone sitting. It is believed that patyr is the national Uzbek bread, it cannot be cut with a knife, and only the front side should be served on the table.
It is necessary
- -150 g melted fat tail fat
- -50 g dry yeast
- -2 tbsp. milk
- -0.5 tbsp granulated sugar
- -1 kg wheat baking flour
- -egg
- -vegetable oil
- -spices (salt, sesame, cumin)
Instructions
Step 1
Melt the fat tail fat, and slightly warm the milk and dissolve dry yeast in it along with granulated sugar. Sift flour through a sieve, enrich it with oxygen, add salt to it.
Step 2
From warmed milk, flour and fat tail fat, knead an elastic dough, roll it into a ball shape, cover with a rag and place in a warm place for 30-40 minutes, the dough must necessarily rise, increasing in size by 1.5-2 times.
Step 3
Divide the dough into medium-sized pieces and roll out or knead with your hands into flat cakes of medium thickness (1.5-2 cm). After giving them a round shape, make a depression with your fingers in the center of each cake, and make a random pattern with a fork in the depression.
Step 4
Grease a baking sheet or dish, place the cakes and, greasing each with a beaten egg, sprinkle with sesame seeds. Bake at 250 degrees for 20-25 minutes.