Dip the dough in oil and you will be shocked by the result!!!

In order for the dough to be elastic and thin, I use this method - I dip the dough in oil. Crispy puff pastries are obtained from this dough.
Often for samsa and simple pies I cook such a dough. It blends very easily and is not greasy.

If you want to use it for pies or samsa, then you don’t need to pull it out, you just need to add twice as much butter to this amount of flour and let it rest for 40 minutes, and then roll it out to the usual thickness.

For strudel and similar confectionery, the dough is prepared only according to the recipe and must be drawn out - even on a towel, even on an oily surface. By the way, it is much easier to do this on an oily surface, and the products turn out to be very crispy.

200 ml water
400 g all-purpose flour
2 tablespoons vegetable oil
salt