Saturday morning. The dough has been resting. Stretched thin on an oiled surface, folded over itself again and again into a square, cooked on a flat griddle until golden and flaky.

The stretching is the technique — the dough pulls so thin it's almost transparent. Oil between each layer. The folding makes the flakiness.

With honey and butter. Or with soft cheese. Or plain, torn off in strips, still warm.