Strudel dough 2

Ingredients for 4 servings:

• 500 g wheat flour type 405
• 4 tbsp olive oil or corn oil
• 1 pinch of salt
• 1 cup(s) water, approx. 200 – 250 ml content
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

for all pitas with savory but also sweet fillings

Reserve some flour for rolling out the dough. Mix the remaining flour with the oil and salt. Then add the water and knead into a dough. Knead the dough thoroughly with your hands on a floured surface. Let the dough stand in a warm place for about 20-30 minutes. Then divide it into 6-8 balls according to the desired number and thickness. Place the dough on a floured surface and sprinkle with a little flour. Roll out into a parallelogram shape. Roll it up three times and roll it out in the same way as before. Repeat this process four more times. Before each rolling out, the floured dough should be refrigerated for half an hour. Finally, roll out the dough into larger shapes, sprinkle with flour, and fold it four times to complete the dough.