Prepare the Dough: In a mixing bowl, combine the warm water and salt. Stir until the salt is dissolved.

Gradually add 150 grams of flour to the saltwater mixture, stirring until well combined.

Add the remaining 150 grams of flour and begin to knead the dough until it becomes slightly sticky and cohesive.

Cover the dough and let it rest for 10 minutes to allow the gluten to relax, making it easier to roll out later.

Divide and Roll: After resting, divide the dough into four equal parts and roll each into a ball. Keep the dough covered with a damp cloth to prevent it from drying out.

On a floured surface, roll out each ball of dough into a very thin layer.

Butter and Cheese: Brush each thin layer generously with melted butter.

Sprinkle the grated cheese evenly over the buttered dough. Add sesame seeds if using, for an extra crunch and flavor.

Roll and Flatten: Carefully roll up the dough into a tight roll, then flatten it into a circular flatbread about 18 cm in diameter.

Cook the Flatbread: Heat a skillet over medium heat and lightly grease it with some of the remaining butter.

Cook the flatbread, brushing the top with more butter before flipping it. Continue to flip occasionally, cooking until each side is golden brown and the cheese inside is melted.

Repeat the process for each piece of dough.

Serve: Serve the flatbreads warm, straight from the skillet. Enjoy them as a snack, appetizer, or accompaniment to a meal.