These savory buns from Konya are made by rolling thin, buttered dough into layers, coiling it, filling it with cheese, and baking it. Unlike other local fried pastries, these are baked with their spiral layers visible on the outside. The dough is unleavened; steam from the butter between the layers provides all the lift.
Combine the flour, salt, cooking oil, and lukewarm water. Knead for 10 minutes, until the dough is soft and no longer sticky. Divide it into 12 portions and roll each into a ball. Brush the tops with oil, cover with a damp cloth, and let them rest.
On a lightly floured surface, roll each ball into a 35-centimeter round, as thin as newspaper; you should be able to see your fingers through it when held up to the light. Brush the surface with melted butter. Starting at one edge, fold and gather the dough over itself into a finger-width strip. Brush the long strip with butter once more.
Crumble the cheese with a fork and mix it with the finely chopped parsley. If the cheese is very salty, soak it in cold water for 10 minutes, then drain it. The dough is nearly unsalted, so the cheese provides the salt balance.
Coil the buttered strip around itself like a snail shell to make a flat bun. Press it with your palm into a 10-centimeter round. Place some cheese filling in the center, bring the edges together to seal, then set it on a baking sheet seam-side down and flatten it gently.
Arrange the buns on a parchment-lined baking sheet, leaving space between them. Brush with the remaining melted butter and bake in a preheated 200°C / 390°F oven for 25 minutes. They are done when the spiral layers puff apart and turn deep golden brown. Serve hot.
Cover the kneaded dough and let it rest for 30 minutes; this time is not included in the recipe duration. Dough that has not rested will spring back under the rolling pin and will not roll out paper-thin.
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