Menu Enter a recipe name, ingredient, keyword...

Flaky Bread

By

Google Ads
Rate this recipe 4.4/5 (25 Votes)
Flaky Bread 1 Picture

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)

Details

Adapted from bonappetit.com

Preparation

Step 1

Preparation

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).

Review this recipe