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Dough stacked in many buttered layers and baked — Tajikistan's flaky layered flatbread.
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Fatir is a Tajik layered bread: thinly rolled dough is brushed with butter or sheep fat, rolled up, flattened, and baked in an oven. Its flaky layers are its hallmark, and it's essential for the national dish qurutob. It's also eaten plain with tea or spread with honey.
Knead the bread flour, yeast, salt, and warm milk and let rise 1 hour.
Divide the dough into 4 and roll each thin and large.
Brush all over with melted butter, roll up from one edge into a rope, then coil into a spiral.
Rest 20 minutes, then flatten by hand into a round about 20cm across.
Bake at 220°C for 15 minutes until golden.