Baking tadjik bread

Tajikistan, an arid mountains country located in the heart of Asia. Its cuisine, which is called Tajik, has been greatly influenced by the Russian, Iranian and Afghan’s ones. The best-known bread, known as a fatifal bread, is a sort of large, gilt, golden cake, which is pierced by multiple small holes in its center before piercing with a tampon called chakich.

Here is the recipe for this bread, not easy to find (except in Cyrillic on the Russian cooking sites) but very simple to achieve. Mix 500g flour, 25cl water and the teaspoon of salt with the fingers until forming a ball that should look light. Cover with plastic wrap and refrigerate for at least one hour.

Preheat oven to 350 degrees. Flour the worktop.

Spread the dough into a rectangle, brush with butter, sprinkle with flour. Make five regular bands. Roll the first coil up to the maximum. Once the first strip is wound on itself, lay it on the second strip and wrap it first in the second. Repeat with the other dough strips until a large coil is obtained.

Place the dough horizontally on a baking sheet covered with parchment paper. Flatten the dough to obtain a circle about 1-2 cm thick. Traditionally, marks are made on the dough with a chakich. I used a fork. Bake until golden, about 40 minutes.

 

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