An unfloured surface provides some traction, so it's easy to roll the dough very thin.
It's the buttery layers that set flaky bread apart from all others. To get them, nail this key coiling move.
1 Using a rolling pin and working 1 piece at a time, roll out each ball on an unfloured surface into a very thin round (or oval).
2 Brush with about 1/2 tablespoon butter and sprinkle with flaky sea salt. Roll up dough onto itself to create a long, thin rope.
3 Wind the rope into a tight coil, then roll out again. The rolled-out coil will separate into thin, individual layers. Hello, flaky bread.
Recipe information
Yield
Makes 10 servings
Ingredients
Preparation
Step 1
Whisk kosher salt and 3 cups flour in a large bowl. Drizzle in melted butter; mix well. Gradually mix in 3/4 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.
Step 2
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.
Step 3
Roll dough into thin rounds, brush with room-temperature butter, and roll up into ropes (see step-by-step instructions, below). Working with 1 coil at a time, roll out on an unfloured surface to 10" rounds no more than 1/8" thick. Stack as you go, separating with sheets of parchment brushed with oil.
Step 4
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.
Step 5
DO AHEAD: Coils can be rolled out 1 month ahead; wrap tightly and freeze. Cook from frozen (add 1–2 minutes to cooking time).
Recipe notes
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