Make the DoughIn a large mixing bowl, combine 500 ml water with 1 teaspoon salt. Gradually add in 5½ to 6 cups of all-purpose flour while mixing. Knead until a soft, elastic dough forms.

Divide and RollDivide the dough into 6 equal pieces. Shape each piece into a smooth ball. Cover and let rest for 15 minutes to allow the gluten to relax.

Create the LayersRoll out one dough ball on a lightly floured surface until thin. Spread softened butter over the surface. Cut the dough circle in half and fold as shown in the video—this creates layers that will become beautifully flaky after cooking.

Group and ChillCreate 3 groups from the folded dough. Cover and freeze for 15 minutes to firm up the layers—this step makes rolling easier and improves the flakiness.

Roll the Final BreadTake one chilled dough stack, divide it in half, and roll each piece out gently with a rolling pin into a square or round shape. Use a little flour to prevent sticking.

Cook the BreadPreheat a dry skillet or pan over medium heat. Cook each flatbread for 2–3 minutes per side, turning frequently. Brush with oil or butter as it cooks to achieve a golden, crispy exterior.

Serve and EnjoyServe warm. The outside should be crisp while the inside pulls apart into soft, buttery layers.

Can I use whole wheat flour instead of all-purpose?Yes, but it will be denser. For best results, use a 50/50 mix of whole wheat and all-purpose flour.

Can I freeze the dough?Yes! After folding and chilling, wrap in plastic and freeze for up to 1 month.

What’s the best pan to use?A cast iron or heavy-bottomed nonstick skillet works best for even browning.

Can I bake this in the oven?It’s designed for stovetop cooking, but you can try baking at 200°C (390°F) until golden.

What type of butter is best?Unsalted, room-temperature butter is ideal. You can use clarified butter (ghee) for added flavor.

Why is my bread not flaky?The dough may not have rested or chilled enough. Ensure you follow the layering and folding steps carefully.

Can I make this without butter?You can substitute with olive oil, but butter gives a richer flavor and better flakiness.

How long can I store cooked bread?It’s best fresh, but you can store it in an airtight container for 2 days or freeze and reheat.

How do I reheat it?Warm in a skillet for a few minutes on each side, or in the oven at 180°C (350°F) for 5–7 minutes.

Can I stuff it with filling?Yes! Try cheese, spinach, or seasoned potatoes for a delicious twist.