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Mix flour, salt, 2 tbsp oil and water into a soft dough. Rest 1 hour covered.
Divide into 8 balls. Roll each thinly, brush with oil, fold into a coil.
Rest 15 minutes, then roll out again into a 20 cm round.
Cook on a hot griddle, brushing with oil, 1–2 minutes each side until golden and flaky.
Crush gently between your palms to separate the layers before serving.