Yupka

In a large mixing bowl, combine 7½ cups of flour and a generous pinch of salt. Add softened butter and finely minced onions, then gradually incorporate enough warm water to bring the mixture together into a firm, smooth dough.

Knead the dough vigorously on a lightly floured surface until it becomes smooth, elastic, and no longer sticky. Shape into a ball, cover with a clean cloth, and allow it to rest.

Divide the rested dough into equal portions roughly the size of a golf ball. Keep the unused portions covered to prevent them from drying out.

On a lightly floured surface, roll each dough portion out as thinly as possible using a rolling pin, working from the center outward until the sheet is nearly translucent and paper-thin.

Heat a dry griddle or saj over medium-high heat until it is very hot and no oil or fat is added to the surface.

Carefully lay one thin dough sheet onto the hot dry griddle and cook for about 1 to 2 minutes per side, until light golden spots appear and the flatbread is cooked through but still pliable.

Remove the cooked yupka from the griddle and lightly brush the surface with melted butter while still warm. Stack the finished flatbreads on top of one another to keep them soft and create flaky layers.

Repeat the rolling and cooking process with the remaining dough portions. Serve the stacked yupka warm, either on their own or alongside soups and stews.