Knead 900g of all-purpose flour, 5 tablespoons of light brown sugar, 3½ teaspoons of kosher salt, 2¼ cups of lukewarm water, and ¼ cup of vegetable oil in a stand mixer, adding a little more water if the dough is dry.
Rest the dough for 1 hour, knead again, and rest for 1 hour more. Divide into 10 balls, coat them with oil, and rest for 3-4 hours.
Roll out each ball and stretch it by hand until very thin. Spread with ½ cup of melted butter, dividing it among the pieces, and fold each into a small square.
Rest the squares for 3 hours, or refrigerate them overnight and leave them at room temperature for 2 hours before frying.
Roll each square into a thin round. Fry the rounds in a large nonstick pan over medium heat, using 3 tablespoons of butter in all, for about 4 minutes each, until golden on both sides.
