Peynirli Katmer | Crispy Layered Flatbread with Cheese

In a large bowl, mix the wheat flour with the table salt. Make a well in the centre and add lukewarm water and 2 tbsp of olive oil. Knead everything thoroughly into a smooth, non-sticky dough (about 5 to 7 minutes). If necessary, add a little water or flour tablespoon by tablespoon. Shape the dough into a ball, cover, and let it rest at room temperature for about 20 minutes.

Meanwhile, gently melt the butter over low heat and let it cool slightly. For the filling, finely crumble the sheep's cheese with a fork in a bowl. Mix in the grated cheese. Wash the parsley, shake dry, finely chop the leaves, and fold them into the cheese mixture along with the chilli flakes.

Divide the dough into 4 equal pieces on a lightly floured work surface and shape them into rounds. Using a rolling pin, roll each dough ball out paper-thin (almost transparent, approx. 35 cm in diameter) into a round or rectangle.