Dough3 cups flour 1 teaspoon baking powder Pinch salt1 egg ¼ cup oil ¾ cup milk (Also mix the following together and set aside to sprinkle in between the layers: 1 and ½ cups maizena (corn flour)/cornstarch1 cup flour)
Mix together all the dough ingredients in a stand mixer or processor. Do not add any more liquid, it should be a stiff dough.Knead well until smooth and elastic. Cover and set aside for 30 minutes. Failure to do this will have you fighting with a very tough dough. Divide evenly into 12 balls, around 55g each.Roll into large (9 inch) circles, sprinkle generously with the cornflour mixture in between and stack into 1 large pile.Roll out until the layers are as thin as tissue paper. I find it much easier to use the thick French rolling pin. Now trim the edges and use as desired. Pastry can be baked*, (brushed with ghee (Clarified butter) like baklava and spanakopita) or *fried. Pastry must be kept in freezer if not being used immediately.
INFO & TIPS
This is really fun to make and a lot easier than Samoosa Parr.