Petir (Layered Turkmen Flatbread)
The Quirky Foodster Team
Ingredients
- Plain flour, plus extra for dusting — 400 g (3 1/3 cups)
- Salt — 1 tsp
- Warm water — 220 ml (scant 1 cup)
- Softened butter, divided — 100 g (7 tbsp)
- Sunflower oil, for cooking — 2 tbsp
Method
- Mix the flour and salt, then work in the warm water to form a soft dough. Knead for 5 minutes, cover, and rest for 20 minutes.
- Divide the dough into 6 pieces and roll each into a very thin circle, about 22 cm (9 in) across.
- Brush each circle generously with softened butter, then fold in half, brush again, and fold into a quarter to create layers.
- Re-roll each folded piece gently into a round about 15 cm (6 in) across, being careful not to press out all the layers.
- Heat a little oil in a non-stick skillet over medium heat and cook each petir for 3–4 minutes per side, pressing gently with a spatula, until golden brown and cooked through with visible flaky layers.
- Serve warm, torn into pieces.
Introduction: Petir is a flaky, layered flatbread made by rolling butter or oil between thin sheets of dough before folding
and cooking, giving it a texture somewhere between bread and pastry.
Cultural Background: Petir is a flaky, layered flatbread made by rolling butter or oil between thin sheets of dough before folding
and cooking, giving it a texture somewhere between bread and pastry. It's a favourite alongside tea and is
often served at family gatherings.
Tips: Roll gently on the second pass so you don't squeeze all the butter layers back out. Cook over medium, not high, heat so the inside cooks through before the outside burns.
Variations: Brush with melted butter again as soon as it comes off the skillet for extra richness. Sprinkle a little dried thyme or nigella seed between the layers. Naturally vegetarian.
Storage: Store in an airtight container at room temperature for up to 2 days.
Reheating: Warm in a dry skillet for 1 minute per side, or in a 180°C (350°F) oven for 5 minutes.
FAQs:
Q: What makes petir flaky?
A: The layers of butter folded between thin sheets of dough create pockets of steam that separate the layers as it cooks.
Q: Can I bake it instead of pan-frying?
A: Yes, bake at 220°C (425°F) for about 10 minutes per side, though pan-frying gives a more traditional result.
Q: What's it usually served with?
A: Tea, gaymak (clotted cream), or alongside a main meal in place of chorek.
- Plain flour, plus extra for dusting — 400 g (3 1/3 cups)
- Salt — 1 tsp
- Warm water — 220 ml (scant 1 cup)
- Softened butter, divided — 100 g (7 tbsp)
- Sunflower oil, for cooking — 2 tbsp
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