The name of this famous Uzbek layered bread is similar to some other types of Middle Eastern bread, but it’s different. It can be made with unleavened or leavened dough, with melted lamb (tail) fat or with melted butter. It’s soft, flaky, and crunchy at the same time. If lamb fat is used, it adds additional flavor. Nigella seeds taste like a combination of onions, black pepper and oregano. Get them if you can for the topping, they also contribute a very nice flavor to the bread. In Austin, nigella seeds are available in Savory Spice Shop by the name chernushka.

Many traditional Middle East recipes are for large gatherings. Can you make just two small flatbreads for 2-4 portions? Yes, you can.

Any bread needs patience. It’s not so much about hard labor, it’s about waiting. Good news is you don’t need to wait in the kitchen. You can use a timer and incorporate making this bread into your other home chores.

Qatlama Patir Non

Prep Time15 mins
Cook Time15 mins
Total Time3 hrs 30 mins
Course: Bread
Cuisine: Uzbek
Keyword: bread, layered dough, lycooking, lyukum cooking lab, recipe
Servings: 2 breads
Calories: 458kcal


for dough

  • 200 g wheat flour all-purpose, King Arthur
  • 120 ml kefir
  • 1/2 tsp Saf Instant Yeast
  • 1/2 tsp kosher salt

additional ingredients

  • 1 tbsp melted butter for brushing layers
  • 1 tsp sesame seeds for topping
  • 1 tsp nigella aka chernushka


  • Mix all the ingredients and knead a soft and elastic dough. Place it in a bowl, cover with plastic wrap, make tiny holes in it, and leave to ferment at room temperature for about an hour.
  • Roll the dough into 6" square, cover with plastic wrap, and let it rest for 10 minutes.
    Kyatlama. Rolling dough
  • Roll the dough into 7" x 12" rectangular, cover with plastic wrap and let it rest for 10 minutes.
    Kyatlama. Rolling dough
  • Roll the dough into 8" x 30" rectangular. Melt butter and brush the dough.
  • Layer the dough: cut it in half and place one on top of another, repeat. You will have 4 layers, 2" wide.
    Kyatlama. Layering dough
  • Roll layered dough tight.
    Kyatlama. Layering dough
  • Cut the roll across into two 1" thick rounds, place them into a covered container, and let it rest at room temperature for 30-45 minutes. Turn on to heat oven 425F, convection mode, baking/pizza stone inside.
    Kyatlama. Layering dough
  • Rolls In 30-45 minutes:
    Kyatlama. Layering dough
  • Flatten them with a heel of your hand, and let them rest for 10 minutes, covered (I use 2 bowls to cover them).
    Kyatlama. Shaping breads
  • Roll each one into a 1/4" thin round. Let it rest for 10 minutes, covered. The tool on the left is chakich.
    Kyatlama. Shaping breads
  • Brush both rounds with melted butter.
    Kyatlama. Brushing breads with melted butter
  • Use a fork to prick the dough all over except the 1/2" wide border. This allows some steam to escape and prevents the layered bread from puffing unequally as it bakes. It looks nicer pricked with some kind of pattern. Traditionally it is stamped by the special tool called “chekich.”
    Kyatlama. Pricking breads with chakich
  • Sprinkle rounds with some nigella (aka chernushka) and sesame seeds.
    Kyatlama. Pricking breads with chakich
  • Bake on a hot pizza stone for ~15 minutes.
  • It is the best when served warm.


Read more about different kinds of Uzbek bread.


Calories: 458kcal | Carbohydrates: 80g | Protein: 14g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 37mg | Potassium: 180mg | Fiber: 3g | Sugar: 3g