Fatir Flatbreads in the Oven
Description
Perfect with tea and coffee. To add variety to this pastry recipe, you can replace the onion filling with cabbage, carrot, or pumpkin. Try and discover something new for yourself. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the listed ingredients, replacing whole‑grain flour with first‑grade or higher wheat flour if needed.
- 2
Step 2
Sift two types of flour into a deep bowl (reserve 30–40 g of white flour for working with the dough) and add about ½ tsp salt.
- 3
Step 3
Combine the dry ingredients and form a flour mound with a well in the center, pour 2 Tbsp of sunflower oil into it (the remaining oil is needed for greasing the dough during the shaping of the flatbreads) and add water.
- 4
Step 4
Knead a firm, elastic dough, initially using a spoon, and then switch to hand kneading. Place the dough under plastic wrap and let it rest for 10–15 minutes.
- 5
Step 5
For the filling of the flatbreads, finely chop the onion and lightly salt it, then crush it with your fingers so that it becomes softer.
- 6
Step 6
Divide the ready dough into 6–8 balls, then sequentially roll them out, sprinkling the remaining flour onto the surface, into very thin (about 1 mm thick) round sheets. Brush each sheet with butter and spread a portion of the onion filling along one edge.
- 7
Step 7
Roll each onion layer into a tube, starting from the edge with the filling.
- 8
Step 8
Roll the resulting tube into a snail shape and tuck the remaining free tip under the bottom of the future flatbread.
- 9
Step 9
Press the snail with your palm so that it forms a patty about 1 cm thick.
- 10
Step 10
Place the formed flatbreads on a baking sheet lined with parchment paper, lightly greased with butter. Also brush the surface of each flatbread with butter and prick it with a fork in several places.
- 11
Step 11
Bake the “Fatiр” flatbreads in a preheated oven at 250 °C for 15–20 minutes, flipping them to the other side during baking if necessary.
- 12
Step 12
Serve the "Fatiр" flatbreads immediately after baking. They are delicious both hot and cold.