Cara membuat
- Larutkan ragi dan gula dalam 100ml susu hangat; diamkan 10 menit.
- Campurkan tepung dan garam. Tambahkan ragi dan susu; uleni 8 menit. Biarkan mengembang 60 menit.
- Pukul-pukul untuk mengeluarkan udara. Bagi menjadi 6 bola. Gilas masing-masing menjadi bulatan 18cm, tebal 5mm.
- Panaskan 1 sendok makan mentega dalam wajan lebar dengan api sedang. Tambahkan satu patyr; masak 90 detik.
- Balik; olesi dengan mentega. Masak 90 detik lagi. Tekan perlahan agar sedikit mengembang.
- Tumpuk di bawah kain. Sajikan panas dengan mentega.
Common questions
Can Patyr be made ahead?
Patyr is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is Patyr spicy?
Patyr as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Patyr vegetarian or gluten-free?
Patyr is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is Patyr to make at home?
Patyr sits at intermediate difficulty — total time about 85 minutes. The ingredients are not unusual but the timing requires attention.
Can Patyr be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Catatan budaya
Patyr adalah roti yang digoreng wajan khas Turkmen — berbeda dari non tandoor, lebih sederhana dan lebih kaya. Hidangan ini adalah makanan sarapan dan pokok pelancong. Toko roti Turkmen modern menjual patyr; versi yang digoreng di rumah juga umum.
