• Whisk kosher salt and 3 cups flour in a large bowl. Drizzle in melted butter; mix well. Gradually mix in ¾ cup water. Knead on a lightly floured surface until dough is shiny and very soft, about 5 minutes. Wrap in plastic; let rest in a warm spot at least 4 hours.
• Divide dough into 10 pieces and, using your palm, roll into balls. Place balls on a baking sheet, cover with plastic wrap, and let rest 15 minutes.
• Working with 1 piece at a time, roll out balls on an unfloured surface with a rolling pin into very thin rounds or ovals about 9” across. (If dough bounces back, cover with plastic and let rest a few minutes.)
• Brush tops of rounds with room-temperature butter and sprinkle with sea salt. Roll up each round onto itself to create a long thin rope, then wind each rope around itself to create a tight coil.
• Working with 1 coil at a time, roll out on an unfloured surface to 10” rounds no more than ⅛” thick. Stack as you go, separating with sheets of parchment brushed with oil.
• Heat a large cast-iron griddle or skillet over medium-high heat. Working 1 at a time, brush both sides of a dough round with room-temperature butter and cook until lightly blistered and cooked through, about 2 minutes per side. Transfer bread to a wire rack and sprinkle with sea salt.

I would serve this with a terrific curry. Here’s one I make with ground pork or turkey.

Ground Pork Curry with Garbanzo Beans

Ingredients:

1 tablespoon vegetable oil

2 lbs ground pork or dark meat chicken or turkey

Kosher salt

1 tablespoon unsalted butter

2 large onions, thinly sliced

4 garlic cloves, chopped

1 1/2 tablespoons grated peeled ginger

2 teaspoons ground coriander

2 tablespoons curry powder

2 teaspoons ground cumin

2 teaspoons ground turmeric

1/4 teaspoon cayenne pepper

1 15-ounce can chickpeas, rinsed

2 cups (or more) low-sodium chicken broth

5 ounces baby spinach

1/4 cup Greek yogurt

1/4 cup fresh cilantro leaves with tender stems

Preparation

Heat oil in a large heavy dutch oven over medium-high heat. Season meat and brown in the skillet. Add butter and onions to drippings in pot; season with salt. Cook, stirring often, until onions are soft and golden brown, 10-15 minutes.

Stir in garlic, ginger, coriander, cumin, turmeric, curry and cayenne. Cook, stirring constantly, until spices are fragrant, about 1 minute. Stir in chickpeas and 2 cups broth. Add more broth if needed to cover chicken about three-fourths of the way up. Bring to a simmer. Simmer for 45 minutes.

Add spinach to pot, cover, and remove from heat. Let stand until spinach is wilted, 5-7 minutes.

Stir yogurt into cooking liquid. Season with salt.