Method:
1. Prepare Dough
In a bowl, combine flour and salt.
Add water gradually and knead into a smooth, medium-soft dough (not sticky).
2. Rest Dough
Cover and rest for 15 minutes.
Knead again for 1–2 minutes until smooth.
3. Divide
Divide into 16 equal portions.
Shape into balls and keep covered.
4. Roll
Roll each ball into a 6–7 inch thin disc.
Lightly dust with dry flour.
5. Layering
Take one disc, brush lightly with oil, sprinkle dry flour.
Place another disc on top.
Repeat to stack 4 discs together.
6. Final Rolling
Roll stacked discs into a thin large circle (10–11 inches).
Do not apply heavy pressure.
7. Partial Cooking
Heat a pan (medium heat).
Cook stacked sheet for 10–15 seconds per side.
Do not brown — keep soft and pale.
8. Separate Sheets
Remove and immediately peel layers while warm.
Separate gently into thin individual sheets.
9. Finish
Trim edges if needed.
Keep covered with cloth to prevent drying.
Yield
16–20 thin samosa sheets
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