Qurutob

Fatir

1. Mix flour, water and salt. Stir with your fingers. Do not knead the dough more than necessary.
2. Form a ball. Flatten the ball and cover with plastic wrap.
3. Refrigerate for at least an hour (more if possible).
4. Preheat oven to 350F/160C.
5. When out of the refrigerator, roll out the dough into a rectangle on a generously floured work plan.
6. Brush the dough with butter. Sprinkle with flour.
7. Make five regular rectangular strips.
8. Roll the first strip to form a "snail". Squeeze while rolling.
9. Once the first strip is rolled, put it on the second strip and roll the first in the second.
10. Repeat step with the other strips of dough to obtain a large "snail" shape.
11. Then, place the dough horizontally on a baking sheet lined with parchment paper.
12. Flatten the dough into a ¾ inch (2cm) thick circle.
13. Traditionally, marks are made on the dough with an instrument called a chakich. You can also use a meat tenderizer. It is also possible to make marks with a fork.
14. Bake until fatir is golden. This can take up to 40 minutes.

Qurutob

1. Heat the Greek yogurt and water in a saucepan over medium heat. Add salt.
2. Stir regularly for 30 minutes.
3. The result should yield about ⅔ of the initial weight of yogurt, e.g. 14 oz (400g) here.
4. Sauté onion in a skillet in hot oil until translucent, about 8 minutes.
5. Meanwhile, place small pieces of fatir bread in a large bowl (traditionally a large wooden dish).
6. Top with yogurt.
7. Pour the onion with the hot oil.
8. Top with spring onions, tomatoes and cilantro.
9. Serve immediately.