For the flaky bread

In a bowl combine water, salt, and instant yeast. Add oil and mix. Add flour and knead the dough for about 1-2 minutes. Cover and set aside for 30 minutes. 

Take the dough out of the bowl. Generously sprinkle your table with flour and start rolling the dough out. Roll it into a thin round layer, about ⅛ inch.. Be careful not to tear it. It will turn into a big thin disc. 

Pour melted butter over the thin layer and spread it evenly with a brush. Start rolling it into a long tube. Take one side of the long tube and roll it sideways to make it into a spiral or a rolled snake. Put it in the fridge for 30 minutes. Preheat the oven to 425ºF/220ºC. 

Cover a cookie pan with parchment paper. Place the dough on the cookie pan and with your hands, roll it out to make a round disc 15-20 inches in diameter. With a fork, poke some holes all over the disc. This helps the dough not to rise in the oven. Sprinkle sesame seeds, if using. Bake for 25-30 minutes, depending on your oven.

For the Shakarob

In a bowl mix the yogurt, water, and salt. 

Break the flaky bread into small bite-size pieces. Add bread pieces to the bowl with yogurt. 

Top it with a layer of chopped cucumber, tomatoes, and onion. Pour hot melted butter over the onions and the rest of Shakarob. 

Garnish with a mix of chopped cilantro and green onion. Serve with jalapeño peppers.