Balep Korkup

Method

Combine flour and salt in a large bowl, then add warm water and 40ml of oil, mixing until a soft dough forms. Knead for 10 minutes until smooth and elastic, then cover and rest for 30 minutes. Divide dough into 8 equal portions and roll each into a thin oval sheet. Brush each sheet with melted butter and sprinkle generously with crushed chillies, sesame seeds and poppy seeds, then roll tightly and coil. Flatten the coils gently and roll out again to create a thin flatbread with visible layers. Heat remaining oil in a heavy-bottomed frying pan over medium heat and fry each korkup for 2-3 minutes per side until golden and crispy, pressing gently with a spatula to encourage puffing.