flaky, layered flatbread

This is a type of flaky, layered flatbread, possibly a Chinese-style pancake (shou zhua bing) or a Middle Eastern/Mediterranean-style flatbread. Here’s a simple recipe to make it at home:

Ingredients:

• 2 cups all-purpose flour
• ¾ cup warm water
• 1 teaspoon salt
• 2 tablespoons vegetable oil (or melted butter)
• Extra flour for dusting
• Oil or butter for cooking

Instructions:

Step 1: Make the Dough

1. In a mixing bowl, combine the flour and salt.
2. Slowly add warm water while mixing until a soft dough forms.
3. Knead the dough for about 8-10 minutes until it becomes smooth.
4. Cover the dough and let it rest for 30 minutes.

Step 2: Roll and Layer

5. Divide the dough into small equal portions.
6. Roll each portion into a thin circle using a rolling pin.
7. Brush the surface with oil or melted butter.
8. Fold or roll the dough to create layers (you can roll it up like a Swiss roll and flatten it again).
9. Let the layered dough rest for another 10 minutes.

Step 3: Cook the Flatbreads

10. Heat a non-stick pan over medium heat.
11. Place the rolled-out dough onto the pan and cook for about 2-3 minutes on each side, flipping occasionally.
12. Press gently to encourage even cooking until golden brown spots appear.

Step 4: Serve and Enjoy

13. Once cooked, stack the breads and gently separate the layers by hand for extra fluffiness.
14. Serve warm with curries, dips, or enjoy it on its own!

Would you like variations or more detailed tips?