Afghani Fateer is a flaky flat, leavened bread. It's crispy on the outside and soft inside. Filling could be mince meat or onions. I have used onions hence Afghani Pyazi Fateer. Onions on being baked fill your house with a sweet aroma.
You can also make it without any stuffing.
I have baked it in an oven but you can do it on stove top also.Smear butter and cook on low heat for 8-10 minutes till golden. Flip and repeat the process.
You can keep the dough in the fridge after the first proofing and bake fresh Fateer for breakfast. De gas the dough and keep it in the fridge.
Take out the dough atleast an hour before you want to bake them. The dough should reach room temperature before you handle it.
Find pictures showing how to roll the Fateer at the end of the recipe.
Ingredients
WWF 160gms
Apf. 60gms
Water 160 ml
Salt 1 tsp
Oil 1 tbsp
Sugar 1 tsp
Yeast 1/4 tsp
Milk for brushing on the bread
Stuffing
Onion 1 cup chopped
Fresh Coriander 1/2 cup chopped
Chili flakes as per taste
Salt to taste
Melted butter / Oil 3 tbsp
Method.
Mix both the flours in a bowl.
Add water little by little till there is no dry flour and it's all mixed well.
Do not knead .
Cover and leave it for 30 minutes.
This process of mixing flour and dough and letting it rest for sometime is called autolyse.
This helps in developing gluten and relaxing the dough. Which in turn reduces kneading time.
Now tranfer the dough to clean counter top.
Add sugar and yeast.
Mix it well.
Sprinkle salt all over the dough and start kneading.
If you find the dough is tight add one tbsp water at a time and continue keading.
The dough should feel very sticky.
Knead using the heel of your palms.
Push the dough outward , then fold it back, rotate it a little and push again.
Incorporate the oil slowly while kneading.
Knead for good 10-12 minutes.
Slowly you will see that the dough has turned smooth and is not sticking to your hands.
The dough would become smooth and supple .
Now grease a bowl or container.
I prefer a flat bottom pan or container with straight sides.
Transfer the dough in the container, turn it over so that it's covered with oil.
Cover the container with a lid or plastic wrap.
Mark the container with a marker.
This will help you know when the dough has doubled.
It will take anywhere between an hour to two to double in size depending on the temperature of your kitchen.
Turn the dough over lightly floured counter top.
Press it with light hands to release all gas.
Divide it into 2 .
Roll them into smooth balls.
Dust your counter with flour and roll out one ball of dough into a thin sheet.
Roll it as this as possible.
Brush it with melted butter or oil.
Sprinkle chopped onions, coriander, salt and chili flakes.
From the end farthest to you roll it tightly towards you.
You will get a long spring roll .
Brush it with oil or melted butter.
Now roll it into a coil. Tuck the loose end underneath.
Roll it out slightly with a rolling pin.
You can also pat it with your hand.
You will get a thick disk.
Transfer it to a baking sheet lined with parchment paper.
Repeat the process with the other ball.
Brush them generously with milk.
Bake them in a preheated oven at 190 degrees Celsius for 25- 30 minutes, till they attain a nice golden color.
After 20 minutes take them out and brush again with milk and continue baking.
Let them cool them slightly before serving.
I served them with hung curd dip seasoned with chili garlic oil.
