Flaky BreadDanny Kim
An unfloured surface provides some traction, so it's easy to roll the dough very thin.
layer up!
It's the buttery layers that set flaky bread apart from all others. To get them, nail this key coiling move.
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).
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.
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.
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