Recipe
Flaky fatir with Buona flour
The festive fatir everyone loves, with dozens of thin, crisp layers.
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Method
Knead a soft dough from the flour, water and salt. Cover and rest for 20 minutes.
Divide into 6 pieces and roll each out as thinly as you can.
Brush each sheet with melted butter, stack them, roll into a log and then coil it into a snail.
Rest for 15 minutes, then stretch by hand into a round 1–1.5 cm thick.
Bake at 220 °C for 25–30 minutes until golden (or in a tandoor).
Chef’s tip
The thinner you roll the sheets, the more layers you’ll get.
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