Steps
- Mix 4 cups of all-purpose flour with ¼ teaspoon of salt. Knead in 1 cup of water, adding a little more water until very elastic and able to stretch without tearing. Rest for 10 minutes.
- Divide into 8 balls. Gently melt 1 cup of unsalted butter with ¼ cup of vegetable oil. Coat the balls in the warm mixture and rest for 15-20 minutes.
- Preheat the oven to 550°F / 290°C. Stretch a dough ball on a clean counter until nearly transparent. Fold into a square, brushing butter mixture between the folds.
- Stretch another ball thinly. Put the folded square in its center, seam-side down, and fold the new sheet around it, brushing between folds. Repeat with 2 more balls.
- Place seam-side down in a 10in / 25cm metal baking pan. Repeat with the remaining 4 balls in a second pan. Gently press each pastry to fill its pan and brush with butter mixture.
- Bake for 10 minutes, until puffed. Broil until the tops are golden brown. Brush with the remaining butter mixture and cover briefly.