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Melt 100 grams of butter, which is approximately 1/2 cup.
Preparation
Make the dough:
In a big bowl, mix the salt with the water by stirring with a whisk.
Slowly mix the flour into the mixture while stirring with a spoon until it starts to combine.
Move the dough to a surface with flour and knead it by hand. If the dough is too wet, put in one more spoon of flour and keep kneading until it’s soft.
Allow the dough to sit for 15 minutes.
Get the cheese and butter ready.
While the dough is resting, shred the cheddar cheese and melt the butter in a small saucepan or in the microwave.
Form the flatbread:
Split the dough that has rested into four equal pieces.
Make each part into a ball shape, then flatten each ball into a thin oval.
Put melted butter on each oval.
Divide each oval shape into 4 strips, keeping one side connected, similar to the veins of a leaf.
Put grated cheese in the middle of each strip.
Start rolling the strips tightly from the edge that has not been cut to create a log.
Do the same with the rest of the dough balls.
Relax and Last Turn:
Put the rolled logs in the fridge for 15 more minutes to make them firmer.
Once the logs have cooled, flatten each one into a circle shape that is approximately 24 centimeters (9.5 inches) wide.
Make the flatbread.
Warm up a pan without any oil on medium heat. The pan should be 26 centimeters or 10 inches wide.
Cook each flatbread for 3-4 minutes on both sides, turning occasionally, until they are golden brown and puffed up.
