Fatirmaska

Sift the wheat flour into a bowl, dissolve the salt in the water, and pour it into the flour. Knead a firm, smooth dough without yeast.

Divide the dough into 2 parts, roll each one out thinly into a round flatbread, and prick the surface with a fork.

Bake the flatbreads on a baking sheet in an oven preheated to 220 °C for about 25 minutes, until the fatir is nicely browned and cooked through.

Melt the butter in a small saucepan over low heat, without letting it boil.

Immediately break the hot fatir into pieces by hand or cut it into chunks in a deep bowl, pour over the melted butter, and stir with a wooden spoon so the butter is absorbed evenly.

Serve fatirmaska hot; traditionally it's eaten plain, or a portion of fermented milk product or melon is added, but the basic version consists of just fatir and butter.