Instructions

1. Preparing the dough

   In a deep bowl, mix the flour with the salt and gradually add the water, then knead by hand for 10 minutes until you get a soft, elastic dough that does not stick to your hands. · 10 min
2. Resting the dough

   Divide the dough into four equal balls, brush them with vegetable oil, then cover and let them rest for 30 minutes to make stretching easier. · 30 min
3. Stretching and layering the dough

   Grease the work surface with oil and ghee, and gently stretch each dough ball by hand until it becomes very thin and transparent, then brush generously with melted ghee. · 5 min
4. Shaping the kahi

   Fold the edges of the dough toward the center to form a multi-layered square, brushing ghee between each fold, then place the squares on a greased baking sheet. · 5 min
5. Baking

   Bake the kahi in a preheated oven at 200°C for 15 to 20 minutes until puffed and the layers turn golden and crispy. · 20 min
6. Serving

   Remove the hot kahi from the oven, drizzle with a little warm simple syrup or honey, and serve immediately alongside fresh Iraqi qaimar.

Nutrition / serving

Chef's tips