Preparation

• Step 1

  Sift flour into large bowl. Add sugar, salt, yeast and mix to combine. Make a well in the center of the dough. Starting with 3 cups of water, pour ½ cup water into dough and start to mix by hand (or with electric mixer, 4-5 minutes at medium/high speed. Start on low for 2 minutes. Then 2 minutes medium speed). Continue adding water until dough comes together and is slightly sticky.

• Step 2

  Transfer dough to clean bowl sprinkled with flour on bottom. Cover with clean kitchen towel. Let sit for 30 minutes in warm place.

• Step 3

  Turn dough - drawing up from bottom and over and up. Cover and let rest for 30 more minutes.

• Step 4

  Preheat oven to 350F. Melt butter until soft and spreadable but not separated (melt until there are still small chunks of butter remaining and then whisk until uniformly melted).

• Step 5

  Oil hands and counter slightly with butter. Turn dough out onto counter and cut into quarters, then form into 80g (6-7 tablespoons) dough balls (should make about 19-20).

• Step 6

  Butter a round metal baking dish 13” in size.

• Step 7

  Take a small pat of room temperature butter and slather it on the counter (you’ll want a well coated surface). Then, roll (or stretch) out each ball carefully with more butter, into 12-13’’ circles and layer onto metal baking dish. Repeat with remaining dough balls, layering each on top of the next.

• Step 8

  Spread layer of butter/samna on top of final layer.

• Step 9

  Bake on middle rack at 350F until golden brown and flaky, about 55-60 minutes.