In Uzbek kitchens, patyr is traditionally made in a tandoor—thick, flaky flatbreads enriched with fat and pressed into the oven walls by hand. They’re served hot, layered, and rich, sometimes filled with onions or herbs, always golden and meant to share.

This version shifts the weight but keeps the warmth. Instead of fat, it leans into sweet potato’s body and squash’s silk, stacked in thin layers like folded parchment. Parsley and cumin offer depth without heaviness. Garlic runs through it like a low hum. Baked into pull-apart portions, it’s comfort without excess—savory, structured, and grounding.

Ingredients

Dough

• 1 cup mashed roasted winter squash (kabocha or butternut), cooled

• 1 cup cassava flour

• 2 tablespoons tapioca flour

• ½ teaspoon sea salt

• 1 tablespoon lemon juice

• ¼ cup filtered water, added slowly as needed

Filling

• 1 ½ cups mashed roasted sweet potato (white or orange flesh)

• 2 tablespoons chopped fresh parsley

• 1 teaspoon garlic powder or 1 tablespoon minced fresh garlic

• ½ teaspoon ground cumin

• ½ teaspoon sea salt

Method

1. Preheat oven to 375°F (190°C). Line a square or small rectangular baking dish with parchment.

2. In a bowl, mix cassava flour, tapioca flour, and salt. Add squash and lemon juice, then stir until crumbly. Gradually add water until a smooth, pliable dough forms.

3. In a separate bowl, combine all filling ingredients and mix until creamy and seasoned throughout.

4. Divide the dough into 6–8 equal pieces. On a cassava-dusted surface, roll each into a thin oval or rectangle about ⅛ inch thick.

5. Layer dough sheets and sweet potato filling in the baking dish, alternating: dough, spread of filling, dough, repeat. End with a dough layer on top.

6. Use a knife to gently score the top layer into 6 squares or diamonds. Press lightly to define the shape but don’t cut through.

7. Bake uncovered for 35–40 minutes, until the edges are golden and the top begins to brown slightly.

8. Let cool for 10 minutes before pulling apart and serving warm.

To Serve

• With lemony sautéed greens or steamed herbed chard

• Drizzled with warm carrot purée and herbs

• Alongside cucumber salad and parsley tea

• With a spoonful of roasted beet mash

Notes from the Kitchen

• Be sure both the sweet potato and squash are well roasted and dry—excess moisture will weaken structure.

• Thin dough layers create the best texture—don’t skip the rolling step.

• Use a small dish for height and depth—this bake is better thick than wide.

• Leftovers store well in the fridge for 2–3 days. Reheat in a warm oven or dry skillet to restore structure.

It doesn’t flake like pastry. It doesn’t stretch like dough. But when you pull it apart, it reveals something quiet—layers that hold, flavors that linger, and warmth that feels like being handed something made just for you.