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Mix everything together apart from the oil and knead into a soft smooth dough.
Shape into balls, drizzle with oil, cover and let them rest for at least 3 hours or overnight.
Stretch or roll each ball out as thinly as possible.
Drizzle with more oil, pleat the dough into thin folds, then coil it up into a tight spiral.
Cover and rest again for another hour or two.
Roll each spiral out gently and cook on a medium pan, flipping and adding a little oil until golden, blistered and beautifully layered.