Shape the dough into a ball, brush it lightly with oil and place it in a clean bowl. Cover the bowl with a kitchen towel or plastic wrap and let the dough rest in a warm spot for 2 to 3 hours.

Turn the rested dough out onto a floured surface, top-side down. Oil your fingers and divide the dough into smaller, equal-sized pieces. Shape each into a ball (pinch the seams together and give it a little roll) and let them rest under a towel for 10 minutes.

Meanwhile, prepare the finishing "glaze". Melt the butter in a small bowl and mix it with chopped coriander, crushed garlic, a pinch of salt and sesame seeds.

Heat a cast-iron skillet over medium heat (dry, without oil). On a floured surface, roll the dough balls out into thin flatbreads.

Lightly brush one side of the flatbread with plain water. Place it wet-side down onto the hot skillet. The dough will stick immediately and bubbles will soon start to form.

Once the flatbread releases from the skillet on its own (after about 1–2 minutes), flip it over. Immediately brush the hot side generously with the prepared garlic butter. Cook briefly on the other side and serve right away.