Sesame Flatbreads with Salted Honey Butter

Ingredients

• For flatbreads:
• 4 cups all purpose flour
• 3 tablespoons sesame seeds
• 2 teaspoons kosher salt
• 1/4 teaspoon sugar
• 2 teaspoons instant yeast
• 1 1/2 cups warm water
• 2 teaspoons olive oil
• For salted honey butter:
• 8 tablespoons butter, at room temperature
• 3 tablespoons honey
• 1/2 teaspoon large flake sea salt, such as Maldon, or to taste

Directions

1. For the flatbreads, whisk the flour, sesame seeds, salt, yeast, and sugar in a large bowl. Pour in the water and stir until the dough gathers together. Shape it into a ball, then knead for 3 minutes. Rub the dough with olive oil, move it to a clean bowl, drape a dish towel over the top, and leave it until it has doubled, about 1 hour.
2. Once the dough has risen, lift it out of the bowl and knead it for 1 minute. Divide it into 16 pieces. On a clean surface dusted lightly with flour, roll one piece until it is 1/4-inch thick. No need to chase a perfect circle here. Repeat with the rest of the dough, stacking the pieces loosely on a plate or baking sheet if you need the space.
3. Set a griddle or a large, shallow pan over high heat, and let it get hot enough that a tiny drop of water skitters and sizzles on contact. Lay one flatbread in the pan and cook until it has browned patches, about 1 1/2 minutes. Turn it over and cook the second side until it puffs a bit and is cooked through, about another 1 1/2 minutes. Transfer it to a plate and cover it with a dish towel so it stays warm while you cook the rest.
4. For the butter, whisk the butter and honey together in a medium bowl until smooth and blended. Whisk in 1/4 teaspoon salt, keeping the remaining salt for sprinkling over the flatbreads as you like.
5. Serve the flatbreads warm, with the honey butter alongside.