Melt three sticks of butter. Remove the sediment, save it, and mix it with wet ingredients for the dough. Add sifted flour slowly to melted butter, blend until smooth. Reserve for filling.
Dissolve yeast in lukewarm milk and sugar. If yeast bubbles, the yeast is active. Afterwards, mix melted butter, sediment, and water to the yeast mix, then slowly add the sifted flour and pancake mix to the liquids. Knead the dough until smooth and blistering (on a board, sprinkled with flour). Place dough in a bowl (wiped lightly with vegetable oil), cover with towels, and let dough double in size in a warm place (about 85 degrees for two hours). Punch dough with fist; then knead again. Afterwards, cover with towels and let it sit in a greased bowl until it doubles in size.
Separate dough into five balls about the size of oranges. Roll flat on a board, sprinkled with flour, until very thin and round like a pizza crust. Spread 1/5 of the butter-flour filling over half the dough; bring the other half over it to create a half-moon shape.
Create an egg wash by beating one egg until it is completely blended, then mix it with the vegetable oil and milk.
Seal the edges with a fork dipped in the egg wash; brush some egg wash over the top of the bread.
Bake each loaf at 375 degrees for 40-50 minutes or until golden brown. Freezes well. Makes 5 loaves.
Contributor: Joe David, author of Gourmet Getaways: 50 Top spots to cook and learn
read Joe's story: Middle Eastern Bread and Cereal - Mother's Culinary Legacy
more bread recipes