Adapted from Bon Appètit | Shot by Riley Ziesig

I'll be honest with you. The worst part about this recipe is waiting four hours for the dough to proof. Other than that, it's smooth sailing and completely rewarding.

It's fun to explore how flatbreads get so flakey. Here, we've rolled them out flat, rolled them into a cigar and then coiled the cigar like a cinnamon roll.  

After they've proofed for the four hours, you roll them out flat again and cook them on a hot hot hot grill pan. When they come off, you swipe them with some butter, a crumble of Maldon and dill (my suggestion!). Perfect with labneh, hummus or a greek yogurt with grated garlic.

If you've ever been to Glasserie in Greenpoint, Brooklyn; this is the closest approximation to their side of grilled bread!

Did you try it? Tag @Randwiches in an Instagram photo, I'd love to see it!