Fateer Pyazi is an Afghan pastry that is typically eaten with Tea or as a side to a main dish. It is easily cooked on the walls of the Artisan Tandoor oven.
- 600g Plain Flour
- 125g Melted Butter
- 200ml Water
- 1 Teaspoon Yeast
- 2 Teaspoon Salt
- 3 Red Onions
- Place the Yeast in a mixing bowl.
- Add 100ml water to the mixing bowl.
- Add 1 Teaspoon salt to the mixing bowl.
- Progressively add the flour, mixing after adding each cup.
- Knead the dough for 5 minutes.
- Cover the dough with Glad wrap and place tea towel on top of the Glad wrap. Leave the dough to rest aside for 20 minutes.
- Slide 3 Red Onions and place into a separate bowl.
- Add 1 teaspoon of Salt to the Onions and mix.
- Cover the Onions with glad wrap.
- After 20 minutes has passed, divide the dough into 5 equal pieces.
- Shape each of the 5 pieces into a ball.
- Cover the balls with Glad wrap.
- Take each ball individually and flatten it thinly with rolling pin, dusting the surface with flour each time.
- Covered the flattened dough with melted butter and brush the butter evenly across the dough, ensuring the entire surface is covered.
- Scatter the Red Onions on the top of the dough.
- Roll the dough on the rolling pin like rolling a cigar or cigarette.
- Add melted butter on the top of the roll.
- Layer the roll inwards.
- Flatten the roll using your hands.
- Ensuring your Artisan Tandoor oven is ready, you may now place the Fateer Pyazi on the inside walls.