Strudel Dough
By
Related to: General Bessarabia,
3 C sifted Flour pinch Salt
1 Egg 3 T Corn Oil
< 1 C lukewarm water
Mix together all ingredients. Knead dough on lightly floured board into a small ball; let dough rest; cover with bowl for 30 minutes.
Place a large sheet (bed sheet no longer wanted or intended to use for this purpose and some plastic cover underneath) on a rectangular table about 5 ft by 3 ft. Lightly sprinkle flour over sheet on table, except for one corner that will be used to cover dough while it rests. Roll dough a little bit and then take it to the table. Roll dough out a little more and then let it rest 10-15 minutes (covered with the corner of the sheet).
Stretch dough from underneath using the back of your hands (start in the middle). Anchor on the corners; stretch over two sides of the table (the long sides). Do not worry if some holes form in the dough. Take off the heavy edge of the overhang. Use as explained in other recipes.
