1 1/2 cup flour
4 tablespoons butter, melted
1/2 teaspoon salt
1/3 cup ++ warm water
4 tablespoons butter, softened
4 tablespoons oil (flavorless or sesame for scallion pancakes!)
1 teaspoon salt
In a bowl, mix flour, 3 tablespoons melted butter and salt, add in warm water and knead together until you form a soft, velvet ball of donut. Transfer to a greased bowl, cover in plastic and let rest for 4 hours.
Knock dough out onto clean, dry countertop and divide into 6 pieces. Round each piece, then one-by-one, roll out each dough round to ¼-inch thick. Paint the surface of the rolled dough with soft butter (here’s your chance to sprinkle cut scallions, shredded cheese, etc). Roll the dough up lengthwise like a fruit roll up and coil into a pinwheel. Set aside and repeat until all dough portions are in pinwheel form.
Roll pinwheel out into a ¼-inch round, set aside and repeat with the remaining 5 dough portions.
Heat nonstick pan or cast iron, brush surface with oil, put one dough portion down and allow to cook until golden brown, about 2 minutes, flip and repeat same on other side. Remove from pan, paint both sides with more softened butter, season with salt. Repeat until all dough is officially flaky bread. DIG IN!