To begin, combine flour and salt in a large mixing bowl. Gradually pour in lukewarm water and sunflower oil, mixing until a soft dough forms. Knead on a lightly floured surface for 10 minutes until smooth and elastic. Cover and let it rest for 30 minutes.

While the dough rests, place grated potatoes and chopped onions in a large bowl. Add salt, pepper, and sunflower oil. Mix thoroughly by hand, squeezing slightly to draw out excess liquid. Set aside, stirring occasionally to prevent browning.

Dust a clean tablecloth or large surface with flour. Roll the rested dough into a rough rectangle, then gently stretch it from the centre outwards using your hands until paper thin. Trim off any thick edges. Transition to filling the dough.

Evenly distribute the potato mixture in a thin line along one long edge of the dough. Leave a few centimetres of border. Drizzle a little extra oil over the filling before rolling.

Carefully roll the dough into a long log using the tablecloth to guide the motion. Coil the filled dough into a spiral shape (like a snail) or cut into lengths and arrange in a greased baking dish. Brush generously with sunflower oil. Preheat the oven next.

Preheat your oven to 200°C (fan 180°C). Let the pie rest in the tray while the oven heats up. This helps the filling settle and dough hydrate slightly. Move to baking next.

Place the tray in the preheated oven and bake for 40–50 minutes until the pie is golden and crisp on the surface. At the halfway mark, sprinkle a few tablespoons of water over the top and return to bake. This softens the inner layers.

Once baked, remove from the oven and let the pie rest for 10–15 minutes. This helps the layers settle and makes slicing easier. Prepare for plating.

Cut into wedges or slices and serve warm with a side of yogurt or fermented milk. For a traditional touch, pair with a glass of kefir or strong black tea. It’s best enjoyed fresh, but reheats well in the oven.