Directions: |
Directions:Measure flour, salt, oil and water into bowl. Mix with fork until all flour is moistened and dough cleans bowl. Turn dough onto lightly floured surface, knead until dough does not stick to surface and is satiny smooth, about 10 minutes. If necessary, sprinkle surface with small amount of flour while kneading. Shape dough into ball; brush with melted butter and cover with a warm bowl. (To warm bowl, rinse with hot water, drain and dry.) Let rest about 30 minutes--dough will be easier to handle.
While dough is resting, cover a space on counter or table about 3 feet square with a large dish towel or tablecloth. Tuck ends of cloth under and secure with tape. Sprinkle cloth with a small amount of flour. Prepare filling ingredients: thinly sliced cabbage, applies and grated carrots.
Roll dough on cloth to 1/8 inch thickness. Place hands, palms down and close together under dough; gently lift and move hands apart until dough is paper thin and is stretched evenly to form a 30-36" square. Trim thick edges with kitchen scissors.
Brush square with melted butter. Cover with desired filling and seasonings to within 2" of each end---generally salt and pepper for cabbage, and sugar and cinnamon for apples and carrots to taste. Lift edge of cloth nearest filling with both hands; roll up as for jelly roll. Place roll seam side down on greased cookie sheet in a horseshoe shape. Brush with melted butter.
Bake 15 minutes at 425º. Decrease oven temperature to 375º. Bake until golden brown, about 15 minutes. |
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