In a large mixing bowl, combine flour, salt, and sugar.
Gradually add warm water while mixing.
Add oil or melted butter.
Knead for 8–10 minutes until smooth and elastic.
Cover and let rest for 30 minutes (this relaxes gluten for easier rolling).
Pro Tip: Resting the dough improves elasticity and gives ultra-soft layers.
Step 2: Divide and Roll
Divide dough into 6–8 equal balls.
Roll one ball into a thin circle (almost transparent but not tearing).
Spread a thin layer of softened butter over the surface.
Lightly sprinkle flour on top.
Step 3: Create Layers (Lamination Process)
Option 1 (Classic Roll Method):
Roll the dough into a tight log.
Coil the log into a spiral (like a cinnamon roll).
Flatten slightly and rest for 10 minutes.
Roll again into a flat circle.
Option 2 (Envelope Fold Method):
Fold dough into thirds like a letter.
Fold again to create layers.
Roll flat.
Step 4: Cook the Flatbread
Heat a non-stick skillet or cast-iron pan over medium heat.
Place the rolled dough onto the hot pan.
Cook 1–2 minutes per side.
Brush butter or oil while cooking.
Flip until golden brown and crispy.
Press gently with a spatula to help layers puff up.
Step 5: Fluff and Serve
Once cooked, gently clap or squeeze the bread to separate layers. Serve warm.
Cooking Tips for Perfect Layers
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