How to Make Addictive Flaky Bread—Plus Dips!
There are certain restaurant dishes that become instant classics, even if the restaurant hasn't been around for long. The flaky bread from Glasserie in Brooklyn is one of those dishes. At the restaurant, the bread is served warm with labneh, but don't limit your at-home experiments to just yogurt-based sauces (even though they are great with it). Along with our Glasserie-inspired bread recipe, here are 9 dip recipes that taste great with this completely addicting, buttery bread.
Danny Kim1/11Flaky Bread
It’s not often you dream about something you ate at a restaurant. But the warm, buttery, pull-apart, roti-esque “flaky bread” at Brooklyn’s Glasserie is powerful stuff. Once I made my own version, I found even more to love: It’s easy to throw together (just five ingredients) and crazy versatile (eat it with eggs in the morning, with dip for a snack, or wrapped around grilled meat at dinner). Best of all, you can make the dough ahead of time, freeze, and when a craving strikes or a friend stops by unannounced—boom! Just griddle and you’re good to go.
Michael Hoeweler2/11It’s the buttery layers that set flaky bread apart from all others. To get them, nail this key coiling move. 1. Using a rolling pin and working 1 piece at a time, roll out each ball on an unfloured surface into a very thin round (or oval). 2. Brush with about ½ Tbsp. butter and sprinkle with flaky sea salt. Roll up dough onto itself to create a long, thin rope. 3. Wind the rope into a tight coil, then roll out again. The rolled-out coil will separate into thin, individual layers. Hello, flaky bread.
9/11Shallot Yogurt
