1-First Step: Make the dough In a bowl, combine 300 grams plain flour and ½ teaspoon salt. Gradually mix in 180 milliliters lukewarm water and 1 tablespoon sunflower oil to form a soft dough. Knead for about 10 minutes until smooth and elastic. Then cover and let it rest for 30 minutes so it stretches without tearing.

2-Second Step: Prepare the filling Mix 600 grams coarsely grated waxy potatoes with 1 large yellow onion, finely chopped. Add 1½ teaspoons salt, ½ teaspoon ground black pepper, and 4 tablespoons sunflower oil. Squeeze the mixture to remove excess liquid, which prevents soggy dough and helps the crust stay crisp.

3-Third Step: Stretch the dough and fill Dust your surface with flour. Roll the dough into a rectangle, then stretch to paper-thin. Trim thick edges so the whole sheet cooks evenly. Spread the potato mixture along one long edge, leaving a small border, then drizzle with a little extra oil.

4-Fourth Step: Roll and shape Roll the dough into a log and coil into a spiral, or cut into lengths for a greased baking dish. Brush the top with sunflower oil. Preheat your oven to 200°C (fan 180°C) and let the pie rest briefly while the oven heats.

5-Final Step: Bake, sprinkle moisture, and serve Bake for 40 to 50 minutes until golden and crisp. Sprinkle 3 tablespoons water halfway through baking to add moisture inside without losing the crust crunch. Rest the pie for 10 to 15 minutes before slicing so the filling settles.