Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb/500 g white flour,
- 2 tablespoons oil,
- 1 cup tepid water,
- salt
Directions
Place the sifted flour nestlike, on the work surface.
Make an indentation in the middle. Gradually pour the oil, salt and tepid water in this hole.
Keep stirring until the flour incorporates all liquid. Knead with your hands.
The dough must be soft. Divide the dough in two and grease with a little oil on top, lest it might turn dry. Cover with a warm bowl or pan.
Leave it for 10 minutes.
Roll into a sheet on a cloth-covered table.
Cover the sheet with the edges of the cloth.
Leave for 5 minutes.
Then pull the dough with your hands, starting from the middle to the edges.
Do this very carefully lest the sheet might break.
A well made sheet must cover almost all the table, be hole-free and paper thin.
The thicker edges are broken off.
Let the sheet thus pulled to dry a little, then you can make cheese, apple strudels, etc.
Proceed to pull the other half of the dough the same way.
The fillings will be divided between the two sheets.
Category:Romanian Recipes
Category:Romanian Desserts