Bon Appetit Flaky Bread

INGREDIENTS
1 teaspoon kosher salt
3 cups all-purpose flour, plus
more for surface
6 tablespoons unsalted butter,
melted, plus more, room
temperature, for brushing
(about 10 )
Flaky sea salt (such as Maldon)
Olive oil (for parchment)
NUTRITIONAL INFORMATION
Calories (kcal) 230 Fat (g) 15
Saturated Fat (g) 9 Cholesterol
(mg) 40 Carbohydrates (g) 22
Dietary Fiber (g) 1 Total Sugars
(g) 1 Protein (g) 3 Sodium (mg)
160
BON APPÉTIT / Recipes
Flaky Bread
An unfloured surface provides some traction, so it’s easy to roll the dough very thin.
PUBLISHED: MARCH 2014 SERVINGS: MAKES 10
PREPARATION
View Step-by-Step Directions
Whisk kosher salt and 3 cups flour in a large bowl. Drizzle in melted butter; mix well. Gradually mix in ¾ cup water.
Knead on a lightly floured surface until dough is shiny and very soft, about 5 minutes. Wrap in plastic; let rest in a
warm spot at least 4 hours.
Divide dough into 10 pieces and, using your palm, roll into balls. Place balls on a baking sheet, cover with plastic
wrap, and let rest 15 minutes.
Working with 1 piece at a time, roll out balls on an unfloured surface with a rolling pin into very thin rounds or ovals
about 9” across. (If dough bounces back, cover with plastic and let rest a few minutes.)
Brush tops of rounds with room-temperature butter and sprinkle with sea salt. Roll up each round onto itself to create
a long thin rope, then wind each rope around itself to create a tight coil.
Working with 1 coil at a time, roll out on an unfloured surface to 10” rounds no more than ⅛” thick. Stack as you go,
separating with sheets of parchment brushed with oil.
Heat a large cast-iron griddle or skillet over medium-high heat. Working 1 at a time, brush both sides of a dough round
with room-temperature butter and cook until lightly blistered and cooked through, about 2 minutes per side. Transfer
bread to a wire rack and sprinkle with sea salt.
DO AHEAD: Coils can be rolled out 1 month ahead; wrap tightly and freeze. Cook from frozen (add 1–2 minutes to
cooking time).
KEYWORDS
Bread Recipes, glasserie arsenal recipes, Middle Eastern Food, Si