Thursday, September 20, 2018

Qashqari Patir/Uzbekistan Onion & Yogurt Bread

Uzbek cuisine one of the most savoury cuisine in Central Asia. With very appetizing flavours, Uzbek food make everyone's mouth water. Plov, manti, shurpa, shashlik, lagman, samsa are Uzbek dishes which smell too good so that one cant resist to taste all those dishes.Many Uzbek recipes have centuries-old history, and the process of preparing food is accompanied with various rituals. At their fertile valleys, Uzbek people raise their own vegetables, fruits and cereals.Needless to say Uzbek foods are influenced with some culinary traditions of Turkic, Kazakh, Uigur, Tajik, Tatar, Mongolian and other neighboring nations, settled on the territory of Central Asia.Pastry and sour-milk dishes take an important place in Uzbek food. The national Uzbek food is prepared with wide use of meat: mutton, beef and horse meat. As much as like most of the Asian countries, each regions of this country cook in their own way.In the north, people serve food with plov, roasted meat, pastry and lepeshka (bread). On the south people prepare wide variety of complicated dishes of rice and vegetables and also make excellent desserts.

Qashqari Patir, Uzbek Onion Bread

Uzbeks generally eat by hand and sit at the floor or at the low table aka dastarkhan. Bread is sacred by Uzbek people. By a tradition, when someone leaves the house, he should bite off a small piece of bread, which will be kept until he comes back and eat it. Uzbek bread are called generally as non or lepeshka, which is round,flat and baked in clay oven.There are two types of lepeshkas aka Uzbek breads : plain (obi-non) and festival one (patir). Traditionally Uzbek bread is never cut with knife. Bread is broken into pieces by hand and placed on the table near each place setting. Do not place Uzbek bread upside down,as its consider as disrespect. Uzbek people consider bread to be greatly respected. Am sharing a flavourful Uzebek bread aka Qashqari Patir, and this bread is flatbread with onions and yogurt toppings. Such an interesting flatbread from Uzbek cuisine na, am running this month's blogging marathon with A-Z International flatbreads as theme for this whole month. Hence am posting this Uzbek bread aka festive bread for the alphabetic letter 'Q'.

Uzbek Onion Bread, Qashqari Patir Bread

Recipe Source: Here
3cups Bread flour
1/2tbsp Instant yeast
1tsp Salt
1 Large onion
1 Egg yolk
2tbsp Yogurt

Chop the onions well and  mash them with your hands and squeeze out all the juice from onions, keep aside.

Take flour, yeast, salt in a bowl, add enough luke warm water and knead everything well.Knead for few minutes until the dough turns smooth.

Leave the dough in warm place for 2 hours.

Take 3 tbsp of drained onions and mix them with yogurt and egg yolk.

Divide into 4 equal pieces and form balls.

Qashqari Patir, Uzbekistan Onion Flatbread

Flatten them by hand and cut the edges with sharp knife. Make sure that middle is a little thiner then the edges. Punch the center of the bread with "chakich" or a fork.

Meanwhile take the chopped onion, yogurt and egg yolk in a bowl, mix everything well.

Now spread the onion-yogurt and egg yolk mixture to the top of the bread.

Bake in preheated oven until bread is golden.

Remove from the oven and enjoy with your favourite foods or sauces.

Uzbekistan Qashqari Patir, Uzbek Onion Bread

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92


vaishali sabnani said... Reply To This Comment

What a pretty looking bread ! I am
Loving the texture and the yellow hue created by egg . I am
Sure we can avoid the egg , what a fabulous find Priya , simply loving it .

Sowmya :) said... Reply To This Comment

That is such a stunning piece of bread Priya! Onion and yogurt topped bread looks so drool worthy! I got to try this asap!

Harini R said... Reply To This Comment

The bread is looking so very pretty with the slightly charred onions making a pretty design.

Gayathri Kumar said... Reply To This Comment

Very interesting to know about Uzbek custom. I loved making obi non and missed reading about this pathiris. The onions must add an amazing flavour to the bread.

code2cook said... Reply To This Comment

hey bhagvan, this bread qualify in beauty and taste for me. Such a tasteful breads are there in the world never thought, I was busy with just making nan and focaccia. Loved this one too and bookmarked. With onion I cant leave this bread without trying. great share dear. u n Gayatri are making me crazy.

Srivalli said... Reply To This Comment

Wow what a pretty looking bread Priya! Looks like you had a blast making all these flatbreads for this edition. The bread looks sinful and wish I had a taste of it. Thank you for the wonderful intro too, I enjoyed reading it.

Mayuri Patel said... Reply To This Comment

The bread looks so pretty, how beautifully you've created the grooves. I have learnt so much about different kinds of breads from you. Hats off to you Priya for your intensive research.

CookwithRenu said... Reply To This Comment

The day I saw your post I was drooling over the pics. Seriously man, you have made this so perfect. I wish I was living near you. Loved this one a lot.

Ritu Tangri said... Reply To This Comment

oh my! the bread looks so beautiful. This is another wonderful bread from you Priya. Loved your whole series of breads

Sandhya Ramakrishnan said... Reply To This Comment

Wow, you found another bread recipe from the Uzbek cuisine. The bread looks so beautiful and I am sure my family will love this.

Padmajha said... Reply To This Comment

This bread looks fantastic Priya! The onion on the bread must have made it all the more delicious! That's a nice pick for the alphabet.