Fooliyo Sambuus Samosa Sheets
3 cups flour
1 tsp salt
¾ to 1 cup warm water
3 tbsp oil
More oil for brushing
Extra flour for coating the dough
Oil for frying
Mix all the ingredients and knead the dough about 5 minutes until a smooth, soft dough is formed. The dough should be soft but not sticky. Add extra flour if the dough is too sticky or water if it is too soft. Brush/rub a little bit of oil on the bowl and on top of the dough, cover and let it rest for 30 minutes.
Preheat skillet a low heat.
Split the dough into equal size balls.
Using two balls at a time roll both into 4 inches or so, brush one with oil and sprinkle some flour on it, now put the other one on top. (The oil and flour prevent the dough sticking together.) Press the edges down and roll each out to about 10 inches in diameter.
Place it on the preheated skillet and cook each side for about 30 to 60 seconds (don’t cook it too long). Remove it and immediately cover them with a clean kitchen towel to prevent from drying, and let it cool slightly. Now do the same thing to the remaining dough and cut each one into four equal pieces.
After you finish, separate each one slowly without tearing the wrappers, cover them with a clean kitchen towel again until you are ready to use them.