İskender Kebabı (Bursa-style rotisserie lamb over pita with yogurt and sizzling butter)

Melt 20 g butter in a large skillet and spread the lamb slices in a single layer over high heat. The slices will release their juices first; once the liquid has evaporated, turn them until the edges are browned and season with salt. Do not crowd the skillet; cook in two batches.

Melt 20 g butter in a separate saucepan. Add the grated tomatoes and salt, then cook over medium heat for 12 minutes, until thickened and the oil rises to the surface.

Cut the day-old flatbread into 3-centimeter squares. Toast in a dry skillet or in the oven, turning until the edges are firm and lightly browned.