Strudel dough

Description
In Romanian: Foaie de strudel

Ingredients

 * 1 lb/500 g white flour,
 * 2 tablespoons oil,
 * 1 cup tepid water,
 * salt

Directions

 * 1) Place the sifted flour nestlike, on the work surface.
 * 2) Make an indentation in the middle. Gradually pour the oil, salt and tepid water in this hole.
 * 3) Keep stirring until the flour incorporates all liquid. Knead with your hands.
 * 4) 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.
 * 5) Leave it for 10 minutes.
 * 6) Roll into a sheet on a cloth-covered table.
 * 7) Cover the sheet with the edges of the cloth.
 * 8) Leave for 5 minutes.
 * 9) Then pull the dough with your hands, starting from the middle to the edges.
 * 10) Do this very carefully lest the sheet might break.
 * 11) A well made sheet must cover almost all the table, be hole-free and paper thin.
 * 12) The thicker edges are broken off.
 * 13) Let the sheet thus pulled to dry a little, then you can make cheese, apple strudels, etc.
 * 14) Proceed to pull the other half of the dough the same way.
 * 15) The fillings will be divided between the two sheets.