Iraqi Kahi with Geymar and Honey

In a large bowl, combine the all-purpose flour and salt. Gradually add the warm water, mixing until a shaggy dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until it is smooth and elastic. Cover and let it rest for 15 minutes.

Divide the dough into 8 equal pieces. Roll each piece into a thin, roughly 6-inch diameter circle. Brush each circle generously with melted butter.

Fold each buttered circle in half, then in half again to form a quarter-circle. Gently stretch each folded piece to create a thin, elongated triangle. Brush with more melted butter.

Roll each triangle tightly from the wide end to the tip, forming a small spiral. Flatten each spiral slightly with your palm to create a disc. Brush the tops with any remaining melted butter.

Heat a large non-stick skillet over medium heat. Cook the kahi discs for 3-4 minutes per side, or until golden brown and puffed. They should be flaky and cooked through.

To make quick Geymar, gently heat the heavy cream in a small saucepan over low heat for 5 minutes, stirring occasionally, until it thickens slightly. Do not boil. Alternatively, use store-bought clotted cream.

Serve the warm kahi immediately with generous dollops of geymar and a drizzle of honey.