Bukme (Bükmə) — Azerbaijani Thin Layered Pastry with Herbs

• 420 gall-purpose flour (plus 20 g for dusting)
• 6 gfine salt
• 240 mlwarm water (about 40°C)
• 20 mlsunflower oil (for elasticity)
• 60 gunsalted butter (melted, for brushing layers)
• 120 gscallions (finely sliced)
• 50 gcilantro (finely chopped)
• 35 gdill (finely chopped)
• 35 gparsley (finely chopped)
• 10 gmint (finely chopped)
• 120 gspinach (finely chopped)
• 1 tspground black pepper
• 2 tspsumac (optional but traditional with herbs)

Instructions

1. 1

   Make the dough by mixing the flour and salt in a large bowl until evenly distributed. Add the warm water and 20 ml sunflower oil, then knead for 8 minutes until smooth and elastic; the dough should feel soft but not sticky.

2. 2

   Cover the dough and let it rest for 20 minutes so the gluten relaxes and rolling becomes easier. While it rests, melt the butter and keep it warm so it brushes on in a thin, even film.

3. 3

   Prepare the herb filling by combining scallions, cilantro, dill, parsley, mint, and spinach in a bowl. Add 4 g salt, black pepper, and sumac, then mix well and squeeze the herbs lightly once to reduce excess moisture without turning them wet.

4. 4

   Divide the rested dough into 6 equal pieces and roll each into a smooth ball on a lightly floured surface. Keep the balls covered with a towel so they do not dry out while you work.

5. 5

   Roll one dough ball into a very thin round about 28–30 cm wide, dusting with flour only as needed. Brush the surface with about 10 g of melted butter, then fold the round into a long strip and coil it into a tight spiral like a snail.

6. 6

   Repeat the rolling, buttering, folding, and coiling with the remaining dough balls until you have 6 spirals. Rest the spirals for 10 minutes under a towel so the layers set and the dough relaxes again.

7. 7

   Flatten one spiral gently with your palm, then roll it into a thin round about 22–24 cm wide. Spread one-sixth of the herb mixture evenly over half the round, leaving a 1.5 cm border so the filling stays sealed.

8. 8

   Fold the empty half over the filling to form a half-moon, then press the edges firmly to seal. Crimp the edge with your fingertips for a tighter seal, and lightly roll once over the top to even the thickness without tearing the layers.

9. 9

   Heat a large skillet over medium heat and add 5 ml sunflower oil, swirling to coat the surface. Cook the bukme for 3–4 minutes per side until golden with darker toasted spots, adjusting the heat so it cooks through without burning.

10. 10

    Transfer the cooked bukme to a rack or towel-lined plate so steam does not soften the crust. Repeat with the remaining pastries, using the remaining oil in small measured additions, then rest 5 minutes before slicing so the layers stay distinct.