Damdy-Nan (flat-cakes)

Mix the flour with salt in a large bowl, creating a well in the center.

Dissolve the yeast in warm water (approximately 3/4 piala) and let stand for 5 minutes until foamy.

Pour the yeast mixture into the well and gradually incorporate the flour, mixing until a soft dough forms.

Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.

Divide the dough into 4 equal portions and shape each into a ball.

Let the dough balls rest for 10 minutes to allow the dough to relax.

On a floured surface, flatten each dough ball into a circle approximately 1/4 inch thick, working gently to maintain an even thickness.

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot.

Place one flat-cake onto the hot skillet and cook for 3-4 minutes until the bottom is golden and bubbles form on the surface.

Flip the flat-cake and cook the other side for 2-3 minutes until lightly golden and cooked through.

Transfer the cooked flat-cake to a warm plate and repeat with the remaining three dough portions.

Serve the damdy-nan warm, optionally brushing with melted butter or serving alongside traditional accompaniments.