Cooking Steps

  1. Dough: Sift together the flour and 1/4 tsp salt. Use sufficient water to make a soft dough.  The dough must not be sticky. Knead until smooth and elastic.  Cover and let it rest for 10 minutes.
  2. Paste: Add 2 heaped tbsp cornflour and 2 tbsp softened/melted butter to a bowl.  Beat together vigorously to make a paste.  It must be a light, spreadable paste.  Set aside.
  3. Divide the dough into 4 equal balls. Each ball has to be rolled into a thin sheet.  Cover the remaining dough balls with a wet tea towel to prevent them from drying out. 
  4. Roll each dough ball into thin, rectangular sheets. Use sufficient flour for dusting.  Roll out the dough as thin as possible.  Spread half of the butter-cornstarch paste over one sheet.  Spread evenly over the entire surface.  Sift a fine layer of flour (1 tbsp) over the paste.  Then cover with a 2nd rolled out sheet.  Tightly, roll the pastry like a Swiss roll pressing lightly to seal the seams
  5. Repeat these steps for the remaining 2 sheets of dough. Cut away the uneven ends.  Divide the long roll into ½ inch portions.