Pigeon Pastilla Pastry Sheet

Combine flour and salt in a large bowl. Create a well in the center and add beaten egg, oil, and warm water. Mix gradually, incorporating flour from the edges until a shaggy dough forms.

Knead the dough vigorously for 15-20 minutes until it becomes completely smooth, elastic, and slightly sticky. The dough should stretch without tearing when pulled.

Form dough into a ball, coat lightly with oil, and cover with damp cloth. Rest for minimum 30 minutes to allow gluten to relax completely.

Heat a large, smooth metal surface or inverted wok over medium-low heat. The surface should be hot but not smoking. Lightly oil your hands.

Take a portion of dough and quickly spread it across the hot surface in a circular motion, letting it cook for 30-45 seconds until edges lift slightly. Carefully peel off the translucent sheet.

Place finished sheets on clean kitchen towels, separating each layer. Allow to cool completely before stacking with parchment paper between layers.

Instead of: All-purpose flour

Use: Bread flour for extra elasticity

Instead of: Vegetable oil

Use: Melted butter for richer flavor

Instead of: Whole egg

Use: 2 egg yolks for more tender texture