Kokand patyr
There are a great many varieties, types and forms of bread, depending on the nationality, location and religion of the person who bakes it. And, since we are in the Fergana region, it's time to pay tribute to the unique Kokand bread.
The most common type of flatbread in Kokand is "patir", the dough for which is prepared according to the old technology, it is rich, fermented with yeast with the addition of lamb fat or butter, so the cake becomes more fluffy and stays fresh for a long time.
Since ancient times, leaven for dough was considered sacred. There was a special, absolutely clean place for her in the bakery, and no one had the right not only to step over her, but also to just sit next to her legs stretched out in her direction. Very often, ancient masters classified the recipes for their leavens and passed them on only to their students by word of mouth.
