For the flakiest flatbreads, laminate your dough.
Quick lamination usually goes like this: After making a basic dough, you’ll roll it out—either divided into portions already, or left as one giant sheet, stretched as thin as possible. You’ll want a super-smooth surface for this—not a craggy old cutting board that will snag and tear the dough. After you’ve rolled out the dough, you’ll spread it with softened butter, ghee, or oil .
Whether you’re rolling or folding, quick lamination accomplishes the same effect: distinct layers of dough, separated by a bit of fat, albeit without the precision of the meticulous layers in puff pastry. Even better? They don’t take all day to prepare, and they’re still delightfully flaky and satisfying.
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