4Add half a teaspoon of baking powder and half a teaspoon of salt to the flour.
5Add half a teaspoon of baking powder and half a teaspoon of salt to the flour.
6Add half a teaspoon of baking powder and half a teaspoon of salt to the flour.
7Mix the dry ingredients together.
8Mix the dry ingredients together.
9Mix the dry ingredients together.
10Pour in a quarter of a cup of vegetable oil and mix it in.
11Pour in a quarter of a cup of vegetable oil and mix it in.
12Pour in a quarter of a cup of vegetable oil and mix it in.
13Slowly add two and a quarter cups of warm water to the mixture.
14Slowly add two and a quarter cups of warm water to the mixture.
15Slowly add two and a quarter cups of warm water to the mixture.
16Knead the dough for about three or four minutes until it is soft and smooth.
17Knead the dough for about three or four minutes until it is soft and smooth.
18Knead the dough for about three or four minutes until it is soft and smooth.
19Tip the dough out on a floured surface and gently bring it together.
20Tip the dough out on a floured surface and gently bring it together.
21Tip the dough out on a floured surface and gently bring it together.
22Roll the dough into a sausage shape.
23Roll the dough into a sausage shape.
24Roll the dough into a sausage shape.
25Cut the dough into even chunks, approximately 50 grams each or golf ball size.
26Cut the dough into even chunks, approximately 50 grams each or golf ball size.
27Cut the dough into even chunks, approximately 50 grams each or golf ball size.
28Roll each dough ball out to about one or two millimeters thick.
29Roll each dough ball out to about one or two millimeters thick.
30Roll each dough ball out to about one or two millimeters thick.
31Heat a tava or non-stick skillet on the lowest heat.
32Heat a tava or non-stick skillet on the lowest heat.
33Heat a tava or non-stick skillet on the lowest heat.
34Place a rolled-out round on the tava/skillet until the color just starts to change, then flip it after a few seconds and cook for another few seconds on the other side.
35Place a rolled-out round on the tava/skillet until the color just starts to change, then flip it after a few seconds and cook for another few seconds on the other side.
36Place a rolled-out round on the tava/skillet until the color just starts to change, then flip it after a few seconds and cook for another few seconds on the other side.
37Remove the pastry from the heat; do not cook it completely, just set it.
38Remove the pastry from the heat; do not cook it completely, just set it.
39Remove the pastry from the heat; do not cook it completely, just set it.
40Mix plain flour and water to create a glue with the consistency of PVA glue.
41Mix plain flour and water to create a glue with the consistency of PVA glue.
42Mix plain flour and water to create a glue with the consistency of PVA glue.
43Cut your pastry round in half.
44Cut your pastry round in half.
45Cut your pastry round in half.
46Brush a bit of glue along half of the straight edge of the pastry half.
47Brush a bit of glue along half of the straight edge of the pastry half.
48Brush a bit of glue along half of the straight edge of the pastry half.
49Fold the pastry into a cone shape and press it firmly so it holds.
50Fold the pastry into a cone shape and press it firmly so it holds.
51Fold the pastry into a cone shape and press it firmly so it holds.
Ingredients
4 cups plain flour
4 cups plain flour
4 cups plain flour
0.5 tsp baking powder
0.5 tsp baking powder
0.5 tsp baking powder
0.5 tsp salt
0.5 tsp salt
0.5 tsp salt
0.25 cup vegetable oil
0.25 cup vegetable oil
0.25 cup vegetable oil
2.25 cups warm water
2.25 cups warm water
2.25 cups warm water
plain flour
plain flour
plain flour
water
water
water
Equipment
mixing bowlstand mixertavanon-stick skillet
Tips
If kneading by hand, go steady and don't rush to achieve a nice and springy dough.
Roll each dough ball to about one or two millimeters thick.
When making the glue, it should have the consistency of PVA glue.