Step 1

Whisk kosher salt and 3 cups flour in a large bowl. Drizzle in melted butter; mix well. Gradually mix in ¾ cup water. Knead on a lightly floured surface until dough is shiny and very soft, about 5 minutes. Wrap in plastic; let rest in a warm spot at least 4 hours.

Step 2

Divide dough into 10 pieces and, using your palm, roll into balls. Place balls on a baking sheet, cover with plastic wrap, and let rest 15 minutes.

Step 3

Working with 1 piece at a time, roll out balls on an unfloured surface with a rolling pin into very thin rounds or ovals about 9” across. (If dough bounces back, cover with plastic and let rest a few minutes.)

Step 4

Brush tops of rounds with room-temperature butter and sprinkle with sea salt. Roll up each round onto itself to create a long thin rope, then wind each rope around itself to create a tight coil.

Step 5

Working with 1 coil at a time, roll out on an unfloured surface to 10” rounds no more than ⅛” thick. Stack as you go, separating with sheets of parchment brushed with oil.

Step 6

Heat a large cast-iron griddle or skillet over medium-high heat. Working 1 at a time, brush both sides of a dough round with room-temperature butter and cook until lightly blistered and cooked through, about 2 minutes per side. Transfer bread to a wire rack and sprinkle with sea salt.

Step 7

DO AHEAD: Coils can be rolled out 1 month ahead; wrap tightly and freeze. Cook from frozen (add 1–2 minutes to cooking time).