Layered Bread Qatlama Patir (Print Version)
# Ingredients:
→ Dough
01 -
1 cup hot water
02 -
1 cup cold milk
03 -
1/2 tablespoon salt
04 -
4 cups loosely measured all-purpose flour
→ Optional Toppings
05 -
1 egg mixed with 1 tablespoon water for egg wash
06 -
1 cup melted clarified butter (or substitute with butter or ghee)
07 -
Sesame seeds for garnish (optional)
# Instructions:
01 -
In a medium bowl, combine hot water, cold milk, and salt. Mix well. Add pre-measured flour and mix until moistened. Knead the dough until smooth, adding an extra tablespoon of flour if needed. Divide the dough into two portions and cover with plastic wrap or reusable silicone pouches. Rest for 15 minutes.
02 -
On a floured surface, press one portion of the dough into a disk using your knuckles. Roll the dough onto a rolling pin, expanding it by moving your palms back and forth. Unroll and repeat as necessary to achieve a large, thin disk. Optionally, stretch with hands for thinner, crispier layers.
03 -
Pour half of the melted clarified butter over the dough, spreading evenly with your hands. Let it rest for 2 minutes. Roll the dough tightly onto the rolling pin, then slice through the middle using a sharp knife to create two strips. Stack one strip onto the other, then roll from one long edge to create a chubby roll, tucking the edges under itself.
04 -
Gently press the chubby roll to form a disk. Using a rolling pin, roll it into a pancake approximately 1/2 inch thick.
05 -
Use a fork or an indentation maker to create marks across the dough surface. If desired, apply an egg wash for shine by mixing 1 egg with 1 tablespoon of water. Garnish with sesame seeds.
06 -
Repeat the entire process with the remaining dough portion to make the second qatlama patir.