6 tablespoons unsalted butter, melted, plus more, room temperature, for brushing (about 10 )
Flaky sea salt (such as Maldon)
Instructions
Whisk kosher salt and 3 cups flour in a large
bowl. Drizzle in melted butter; mix well.
Gradually mix in 3/4 cup water. Knead on a lightly
floured surface until dough is shiny and very
soft, about 5 minutes. Wrap in plastic; let rest
in a warm spot at least 4 hours.
Divide dough into 10 pieces and, using your palm,
roll into balls. Place balls on a baking sheet,
cover with plastic wrap, and let rest 15 minutes.
Working with 1 piece at a time, roll out balls on
an unfloured surface with a rolling pin into very
thin rounds or ovals about 9” across. (If dough
bounces back, cover with plastic and let rest a
few minutes.)
Brush tops of rounds with room-temperature butter
and sprinkle with sea salt. Roll up each round
onto itself to create a long thin rope, then wind
each rope around itself to create a tight coil.
Working with 1 coil at a time, roll out on an
unfloured surface to 10” rounds no more than 1/4
thick. Stack as you go, separating with sheets of
parchment brushed with oil.
Heat a large cast-iron griddle or skillet over
medium-high heat. Working 1 at a time, brush both
sides of a dough round with room-temperature
butter and cook until lightly blistered and cooked
through, about 2 minutes per side. Transfer bread
to a wire rack and sprinkle with sea salt.
DO AHEAD- Coils can be rolled out 1 month ahead;
wrap tightly and freeze. Cook from frozen (add 1–2
minutes to cooking time).