teaspoon black pepper
Optional: ½ teaspoon garlic powder or chili flakes
For cooking:
Oil or butter for pan frying
How This Flatbread Gets Its Beautiful Layers
The secret behind the signature spiral layers lies in lamination. After the dough is rolled thin, it’s coated with butter and herbs, rolled tightly into a rope, then coiled like a cinnamon roll. This rolling and coiling traps layers of fat between sheets of dough. When cooked, steam forms between these layers, puffing them into flaky sheets. The result is bread that tears apart
