Gogal: Azerbaijani Herb and Cheese Flatbread

In a large bowl, combine the all-purpose flour and salt. Add the cold butter pieces and cut them into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

Gradually add the cold water, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead briefly, just until it comes together. Do not overmix. Form into a disc, wrap in plastic, and refrigerate for 15 minutes.

While the dough chills, prepare the filling: In a medium bowl, combine the crumbled feta cheese, finely chopped fresh dill, and finely chopped fresh parsley. Mix well.

Divide the chilled dough into 8 equal pieces. On a lightly floured surface, roll each piece into a thin, oval shape, approximately 6 inches long.

Place about 2 tablespoons of the herb and cheese filling along the center of each oval. Fold one long side of the dough over the filling, then fold the other long side over to enclose the filling completely, creating a log.

Gently press down on the log to flatten it slightly, then coil it into a spiral shape. Tuck the end underneath. Repeat with the remaining dough and filling.

Arrange the gogal on a baking sheet lined with parchment paper. Brush the tops with the beaten egg wash and sprinkle with black sesame seeds.

Bake in an oven at 375°F/190°C for 18-20 minutes, or until golden brown and puffed.

Remove from the oven and let cool slightly on a wire rack before serving.