Gatlama

Mix flour, salt, and warm water into a soft smooth dough then knead for five minutes and rest covered for twenty minutes.

Divide dough into four pieces and roll each into a very thin rectangle on a floured surface.

Brush each rectangle generously with melted butter then roll up tightly into a long cylinder and coil into a spiral disc.

Flatten each coiled disc gently with a rolling pin to about one centimeter thick preserving the layered internal structure.

Fry in a generous amount of hot sunflower oil for three minutes per side until deep golden brown and crispy.

Drain briefly on paper towels then serve hot, tearing the bread apart to reveal the flaky buttery layers inside.