Prepare the Dough: In a large mixing bowl, dissolve the salt in the water by stirring with a whisk.

Gradually add the flour, stirring with a spoon until the mixture begins to come together.

Transfer the dough to a floured surface and knead by hand. If the dough is too sticky, add an extra tablespoon of flour and continue kneading until smooth.

Let the dough rest for 15 minutes.

Prepare the Cheese and Butter: While the dough rests, grate the cheddar cheese and melt the butter in a small saucepan or microwave.

Shape the Flatbread: Divide the rested dough into four equal parts.

Roll each part into a ball, then roll out each ball into a thin oval shape.

Brush each oval with melted butter.

Cut each oval into 4 strips, leaving one edge attached (like a leaf's veins).

Sprinkle grated cheese along the center of each strip.

Starting from the uncut edge, roll up the strips tightly to form a log.

Repeat with the remaining dough balls.

Chill and Final Roll: Place the rolled logs in the refrigerator for another 15 minutes to firm up.

After chilling, roll out each log into a flat circle about 24 centimeters (9.5 inches) in diameter.

Cook the Flatbread: Heat a dry frying pan (26 centimeters or 10 inches in diameter) over medium heat.

Cook each flatbread for about 3-4 minutes on each side, flipping occasionally, until golden brown and puffed.