Feseli | Baku-Style Layered Flatbread with Turmeric

Mix the flour and salt, then gradually add the lukewarm water and knead for 8 minutes. The dough should be soft but not sticky. For unleavened dough, softness comes from the water, so avoid adding extra flour.

Whisk the melted butter with the turmeric and a little flour for dusting, until you have a flowing, deep-yellow paste. The flour helps the butter stay between the layers; if you use only butter, the dough will absorb it as it cooks.

Divide the rested dough into six pieces. Roll each one out to plate size and 2 mm thick; the dough must be thin to form layers. Brush all over with the turmeric butter, roll it up tightly, then coil the roll like a snail shell.

Press the rested coils with your palm, then roll them into 18 cm rounds, 5 mm thick. Roll from the center outward without pressing hard on the edges; pressing the edges can seal the layers together.

Heat a griddle or heavy-bottomed skillet over medium heat without oil. Cook the flatbreads one at a time for 3–4 minutes per side, until bubbles form and brown spots appear. If the heat is too high, the outside will burn while the inside stays raw. The heat is right if you can hold your palm 10 cm above the surface for 3 seconds.

Brush each flatbread with butter as soon as it comes off the griddle. Hold it by the edges with both hands and gently press it; this motion separates the layers. Keep warm in a clean cloth and serve with cheese and tea.