Place the flour, sugar, salt, and cornstarch in a stand mixer. Gradually add the lukewarm water while mixing until the dough no longer sticks to the sides of the bowl or your hands. Cover the dough with plastic wrap and let it rest.

Warm the butter gently without boiling it. If you prefer, you can add some oil and reduce the amount of butter.

Put a little wheat bran in a plate large enough for the dough and set aside.

Roll out the dough with a rolling pin, sprinkling flour underneath and on top to prevent sticking, until you have a thin sheet on a large table. Alternatively, divide the dough in half.

Brush half of the rolled-out dough with butter, fold the other half over it, then brush a quarter of it and fold again. Continue brushing and folding in quarters, tucking the edges underneath to form a buttered dough ball. Place it on the prepared wheat bran plate, cover, and let rest for 10 minutes.

Line a baking sheet with parchment paper. Place the dough on it and use a rolling pin to spread it out inside the pan.

Cut and serve with molasses and tahini, honey and clotted cream, sprinkle with sugar, or enjoy with white cheese—serve as you like.