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Flaky Bread Recipe

   
 

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     Flaky Bread

Category   Desserts - Breads
Sub Category   None

Ingredients
1 teaspoon kosher salt
3 cups all-purpose flour, plus more for surface
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).
Calories (kcal) 230 Fat (g) 15 Saturated Fat (g) 9 Cholesterol (mg) 40 Carbohydrates (g) 22 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 3 Sodium (mg) 160
Serving Suggestions
Herbedf feta dip


Originally Submitted
4/19/2014





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