Step 1

Preparation 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.

Step 2

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.

Step 3

Roll dough into thin rounds, brush with room-temperature butter, and roll up into ropes (see step-by-step instructions, below). Working with 1 coil at a time, roll out on an unfloured surface to 10" rounds no more than 1/8" thick. Stack as you go, separating with sheets of parchment brushed with oil.

Step 4

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.

Step 5

DO AHEAD: Coils can be rolled out 1 month ahead; wrap tightly and freeze. Cook from frozen (add 1–2 minutes to cooking time).

Step 6

layer up!It's the buttery layers that set flaky bread apart from all others. To get them, nail this key coiling move.

Step 7

1 Using a rolling pin and working 1 piece at a time, roll out each ball on an unfloured surface into a very thin round (or oval).

Step 8

2 Brush with about 1/2 tablespoon butter and sprinkle with flaky sea salt. Roll up dough onto itself to create a long, thin rope.

Step 9

3 Wind the rope into a tight coil, then roll out again. The rolled-out coil will separate into thin, individual layers. Hello, flaky bread.