Homemade Samosa Pastry Sheets

In a large bowl, combine the all-purpose flour and salt. Stir to mix.

Gradually add cold water to the flour mixture while stirring with a fork or your hands. Continue mixing until a shaggy dough forms.

Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes until the dough is smooth, firm, and no longer sticky. If the dough is too sticky, add a teaspoon or two of flour. If it's too dry, add a teaspoon or two of water.

Shape the dough into a log and cut it into 14 equal pieces. Roll each piece into a smooth, round ball.

Lightly dust your work surface with all-purpose flour. Place one dough ball on the surface and flatten it slightly with your palm.

Using a pastry brush, spread a thin layer of vegetable oil over the flattened dough. This helps the layers separate easily later.

Place another flattened dough ball on top of the oiled one. Repeat the oiling and stacking process until all dough balls are used. Then, using a rolling pin, carefully roll out the stack of dough into a very thin, large circle. Roll in both horizontal and vertical directions, and also rotate the dough to ensure it's evenly thin.

Once rolled out, use a sharp knife and a plate as a guide to trim the edges, creating a neat, round shape. You will have a stack of thin pastry sheets.

Place a flat pan or griddle over medium heat. Carefully place one rolled-out pastry sheet onto the hot pan. Cook for about 20-30 seconds until you see small bubbles forming on the surface.

Carefully flip the pastry sheet and cook the other side for another 20-30 seconds. The goal is to cook it through but not brown it too much.

Remove the cooked pastry sheet from the pan and place it on a kitchen towel. Cover it with another towel to keep it soft and prevent it from drying out. Repeat this process for all the pastry sheets.