This recipe is from Bon Appetite. It results in a buttery flakey skillet bread. I rolled them all out froze 1/2 since it makes about 8 servings.
1 tsp kosher salt
3 c all-purpose flour
6 TBSP unsalted butter, melted, plus more, room temperature, for brushing
Flaky sea salt
In a stand mixer with a bread hook combine salt and 3 c flour. Drizzle in melted butter; mix well. Gradually mix in ¾ c water. Knead 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 8 – 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 wax paper.
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.