Buttery, flaky bread infused with the flavour of fresh dill.
In a large bowl, combine the flour, pastry flour, sugar, salt and baking powder. Create a well in the center and add ¾ cup water. Mix until you have a shaggy dough.
Turn the dough out onto a floured surface and knead, adding additional flour as needed, until smooth, 5 to 7 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and rest for 30 minutes.
Turn the dough out onto a work surface and divide into 6 balls. Keep them covered with plastic wrap when you’re not working with them. Using your hands, spread 1 tablespoon butter on a large work surface, top one of the balls of dough with another tablespoon of butter and pat out into a flat circle. Put the buttered dough ball on top of the spot of butter on the work surface. Using a flat hand, gently massage the dough in circular motions (as if you’re washing a window) to flatten it out into a very large translucent circle. It’s ok if it tears and is not perfect just try to get it as thin as possible!
Top with a sprinkling of the dill and then roll it out into a long, skinny log. Roll the log into a coil and transfer to a plate. Repeat with the remaining dough.
Roll out the coils into 7-inch-round circles by placing them between two pieces of wax paper and flattening with a rolling pin. The dough will probably want to stick to the wax paper, but it’s ok if it tears while you’re peeling it off. Alternatively, you can stick the rolled-out coils in the fridge for about 30 minutes, which will make them slightly easier to handle.
Heat a large skillet over medium heat and cook one at a time until golden brown, about 3 minutes per side. Serve hot!