Fasali (فصلی) — Azerbaijani layered flaky flatbread brushed with butter

• 500 gall-purpose flour
• 8 gfine sea salt (about 1.5 tsp)
• 8 ggranulated sugar (about 2 tsp)
• 4 ginstant yeast (about 1 tsp)
• 260 mlwhole milk (warm, 35–40°C)
• 60 mlwater (warm, 35–40°C)
• 20 mlsunflower oil (about 1 1/3 tbsp)
• 140 gunsalted butter (melted; reserve 30 g for brushing after cooking)

Instructions

1. 1

   Make the dough by whisking the flour, salt, sugar, and instant yeast in a large bowl until evenly combined. Add the warm milk, warm water, and sunflower oil, then mix until a shaggy dough forms and no dry flour remains.

2. 2

   Knead the dough for 8 minutes until smooth and elastic, either by hand on a lightly floured surface or with a mixer on medium speed. The dough should feel soft but not sticky; if it clings to your hands, dust in 5 g flour at a time without exceeding the extra 20 g.

3. 3

   Cover the dough and let it rest for 15 minutes to relax the gluten, which makes rolling thin layers easier. During this rest, melt the butter and keep it warm so it stays fluid for brushing.

4. 4

   Divide the dough into 8 equal pieces, about 105 g each, and shape each into a tight ball. Cover the balls with a towel and rest for 10 minutes so they roll without springing back.

5. 5

   Roll one dough ball into a very thin round, about 28–30 cm wide, dusting lightly as needed to prevent sticking. Brush the surface with 12–14 g melted butter, making sure the edges are coated so the layers separate and turn flaky.

6. 6

   Create layers by folding the round into a long strip, then folding the strip into a compact square or coil, keeping the buttered surfaces inside. Set it aside under a towel and repeat with the remaining dough balls, using about 110 g of the butter total for lamination.

7. 7

   Rest the folded pieces for 10 minutes so the butter firms slightly and the gluten relaxes again. This short rest helps the bread puff into distinct layers instead of tearing during the final roll.

8. 8

   Roll each folded piece gently into a round about 18–20 cm wide, keeping some thickness so the layers can steam and separate. If any butter leaks, dust a pinch of flour under the dough and continue rolling with light pressure rather than forcing it thin.

9. 9

   Heat a heavy skillet or saj over medium heat for 3 minutes, aiming for a surface temperature around 190–210°C. Cook one fasali round at a time for 2 to 3 minutes on the first side until golden spots appear, then flip and cook 2 to 3 minutes more until evenly browned and cooked through.

10. 10

    Transfer the hot bread to a plate and immediately brush with about 4 g melted butter per piece, using the reserved 30 g for finishing. Stack and cover the breads for 5 minutes so the steam softens the interior while the layers stay flaky at the edges.