Step 1

In a stand mixer with the dough hook, mix the flour and salt on low to combine, about 5 seconds. With the mixer on low, slowly add 1¾ cups water. Knead until the dough is smooth and clears the sides of the bowl, about 5 minutes. If the dough sticks to the bowl after 5 minutes, knead in up to 2 tablespoons more flour, 1 tablespoon at a time, until it clears the sides.

Step 2

Lightly flour the counter and turn the dough out onto it. Using a bench knife, divide the dough into 8 even pieces. Form each into a taut ball by rolling it against the counter in a circular motion under a cupped hand. Space the balls about 1 inch apart on a lightly floured surface, then cover with a kitchen towel; let rest for 30 minutes. Meanwhile, in a medium bowl, stir together the butter and oil.

Step 3

Set 1 dough ball on a lightly floured surface and, using a rolling pin, roll it into a rough 11-inch square of even thickness, dusting with flour as needed. Lightly brush the surface of the dough with about 4 teaspoons of the butter-oil mixture. Fold the top third of the dough down over itself, then fold the bottom third up; press gently to seal. Lightly brush the surface with about 1 teaspoon of the butter-oil mixture. Fold the strip into thirds, forming a small, squarish packet; press gently to seal. Dust the surface of the packet with flour, then transfer it to a large plate; repeat with the remaining dough balls, keeping the packets in a single layer. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours. Meanwhile, cut eight 12-inch squares of kitchen parchment; set aside.

Step 4

When ready to cook, lightly flour the counter. Set 1 packet on the lightly floured surface and, using a rolling pin, roll it into a 10-inch square of even thickness, dusting with flour as needed. Lightly flour a parchment square and set the dough square on top. Repeat with the remaining dough packets, stacking the dough squares on top of each other, separated by parchment.

Step 5

Heat a 12-inch cast-iron skillet over medium-high until water flicked onto the surface immediately sizzles. Pick up a dough square by 2 corners, peel it off the parchment and lay it in the skillet, taking care not to let the dough fold over itself. Cook until bubbles form and the bottom is spottily browned, 1 to 2 minutes. Using tongs, flip and cook until the second side is golden brown, 1 to 2 minutes. Cook for about another minute, flipping as needed, until lightly puffed and browned all over. Transfer to a wire rack and cover with a kitchen towel. Cook the remaining dough in the same way. Wipe out the pan if excess flour begins to build up and smoke, and adjust the heat as needed. Serve warm or at room temperature.

Step 6

Turkish-Style Flaky Flatbreads with Sweet Spiced Tahini - Follow the recipe to make and divide the dough. While the dough balls rest, in a medium bowl, whisk together 90 grams (6 tablespoons) tahini, 85 grams (6 tablespoons) salted butter (melted and slightly cooled), 80 grams (6 tablespoons) white sugar, 2 teaspoons ground coriander and 1 teaspoon ground cinnamon. Continue with the recipe, using the tahini mixture in place of the butter-oil mixture.