Roll out on a floured surface.
Spread with butter.
Fold sides up (butter the top part, too)
Fold over into a little package.
Let rest again;at least 10 min.
Roll out again very thin. Heat up your griddle very hot and butter one side. Cook butter side down. Spread raw side with butter while first side is cooking.
Flip when one side has brown spots, and then cook the other side.
Yemeni Layered Flatbread- Khobz Al Tawa
adapted from Sheba Yemeni Food
4 cups bread flour
about 1 1/2 cups water
2 tsp. salt
1/2 cup butter, melted
1. Mix together the flour, water, and salt and knead until soft, about 10-15 minutes.
2. Break the dough into 4-6 (I did 6) equal size pieces and form into smooth balls. Cover and let the dough relax for at least 30 minutes. This will allow you to roll out the dough very thin.
3. Begin rolling out the dough into a very thin and large sheet, you can do this using a rolling pin or by tossing it out by hand. If you are having difficulty, at any point you can let the dough relax for a few minutes and then continue.
4. Once you have a large sheet, then sprinkle some melted butter on top. Fold the dough into thirds, see the video for more info. Then fold into thirds again so you end up with a square shape with many layers.
5. Once again let the dough relax for at least 10 minutes before you begin to roll out the breads into their final shape. Use a rolling pin for this- it's easiest for me to make a square shape, but one can also do circles.
6. Brush some more butter on the top and bottom and then place onto a preheated griddle on medium-high heat. It should sizzle. Cook for approx. 4-5 minutes on one side and then slip when you see it is brown. Cook on the other side for another 5 minutes.