Sabaya A Yemenite Baked Dough

I realy don't know if I'm making this recipe in the right way... but.. Let's try Together.. Sabaya is A Yemenite baked dough ,Someone told me It's tasty, and I have to believe him..
' Yemenite' , in Israel use 'samneh' which is clarified butter =ghee [Please click 'Next' on the butter pages all about butter ! ]
This 'cake like' dish is full with layers,I found an old recipe. here in one of the Israeli forum I read.
I'll try half of the full recipe, and like always.. if It's Very good, I'll double the ingrediants next time.
Like many other Yemenite dough- dishes, you need few and common ingrediants:
Flour ,Yeast ,Sugar ,Water
and.. Butter, yes very soft one (or samneh..).
You can eat Sabaya as a salty dish with grated tomatos and Hot pepper or like me with 100% pure Maple syrup.. [The dough is not sweet)
Recipe
500 gr AP flour
1 TB dry yeast
2- 3 TB sugar
1 1/4 cups warm water (or 1 1/2 cups)
80-100 gr soft butter (or ghee)
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Mix :flour+yeast+sugar.add the water and mix to a soft dough.cover,let it rise for 1 hour.
Wet your hands and knead the dough, for 1-2 minutes, cover , let it rise again for 1 hour..
divide the dough to 5 parts, roll each one to a ball, let the ball rise for 30 minutes. Roll every ball tin, spread with butter or ghee, put one layer above the other.. Bake for 30 minutes or until golden brown in a hot oven =350F /180C .

Spread butter or ghee on every layer..