Step 1

Put flour in a bowl of a stand mixer fitted with dough hook, make a well in the center and add water, vinegar and salt. Knead for 5 minutes. Transfer to a lightly greased bowl, cover with a towel and let rest for an hour.

Step 2

Divide dough to 8 equal balls, arrange on a plate, tightly cover with a towel and let rest for another 3-4 hours.

Step 3

Lightly dust working surface and a rolling pin with flour. Take the first dough ball and roll it to a very thin round. Spread with a very thin layer of butter, then fold one third to the center and the second third on top of the first, to create a rectangle. Spread the rectangle with more butter, then fold the bottom third up and the top third on top to create a square. Put on a platter, cover with a towel and continue with the rest of the dough. Transfer all folded squares to the fridge for another hour.

Step 4

Lightly dust working surface and a rolling pin with flour again. Roll each dough square into about 6-7 inch round. Melt a little butter in a non stick pan over medium heat and fry kahi on both sides, adding more butter before flipping, until golden. Transfer to a serving platter, dust with powdered sugar and serve immediately with or without kaymak.