*When possible, Rinat recommends making this recipe with samna, a smoked clarified butter. It can be purchased at Kalustyan’s in Manhattan and at some Middle Eastern specialty shops.
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.
Transfer dough to clean bowl sprinkled with flour on bottom. Cover with clean kitchen towel. Let sit for 30 minutes in warm place.
Turn dough - drawing up from bottom and over and up. Cover and let rest for 30 more minutes.
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).
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).
Butter a round metal baking dish 13” in size.
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.
Spread layer of butter/samna on top of final layer.
Bake on middle rack at 350F until golden brown and flaky, about 55-60 minutes.
