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In a bowl combine flour and salt.
Add water gradually and knead into a smooth medium-soft dough.
Cover and rest for 10–15 minutes.
Knead 1–2 minutes and divide into 16 dough balls.
Roll each ball into thin circles, dusting with flour.
Brush one with oil, sprinkle flour, and stack 4 together.
Gently roll the stack into a large thin circle.
Cook on a warm tawa for a few seconds per side—do not brown.
Peel layers apart while warm.
Cut edges if needed; samosa sheets are ready.