Flaky Bread

From the kitchen of Carly

Laminated dough meets comfort food in these buttery, crispy-edged flatbreads. A long rest develops flavor while butter layered through the dough creates those shatteringly flaky layers. Brush with more butter and finish with flaky sea salt for pure, unapologetic indulgence.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 teaspoon kosher salt
  • 13 cups all-purpose flour, plus more for surface
  • 16 tablespoons unsalted butter, melted, plus more, room temperature, for brushing (about 10 tablespoons)
  • 1Olive oil (for parchment)
  • 1Flaky sea salt (such as Maldon)

Instructions

  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.

  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.

  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.

  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.

  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).