Method
- Dissolve yeast and sugar in 100ml warm milk; rest 10 minutes.
- Combine flour and salt. Add yeast, milk; knead 8 minutes. Rise 60 minutes.
- Punch down. Divide into 6 balls. Roll each into a 18cm round, 5mm thick.
- Heat 1 tbsp butter in a wide pan over medium. Add a patir; cook 90 seconds.
- Flip; brush with butter. Cook another 90 seconds. Press gently to puff slightly.
- Stack under cloth. Serve hot with butter.
Common questions
Can Patir be made ahead?
Patir 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 Patir spicy?
Patir 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 Patir vegetarian or gluten-free?
Patir is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is Patir to make at home?
Patir sits at intermediate difficulty — total time about 85 minutes. The ingredients are not unusual but the timing requires attention.
Can Patir 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.
Cultural Note
Patir is Turkmen pan-fried bread — distinct from tandoor non, simpler and richer. The dish is breakfast food and a traveler's staple. Modern Turkmen bakeries sell patir; home-fried versions are common.
