Boyoz

Ingredients

• 400 g strong white flour
• 1 tsp salt
• 200 ml water
• 250 ml sunflower oil
• 2 tbsp tahini
• 4 eggs, to serve
• Black pepper, to serve

Before you cook

• Mix the flour and salt in a large bowl.
• Add the water gradually and knead for ten minutes, until you have a firm, elastic dough.
• Cover the dough and rest it for two hours at room temperature.
• Stir the tahini into the sunflower oil in a jug.
• Divide the rested dough into eight pieces and roll each into a ball.

Steps

1. Pour a little of the tahini oil onto a large work surface and spread it into a thin film.
2. Set one dough ball on the oiled surface and press it out flat with your fingertips.
3. Stretch the dough outwards from the centre until it is thin enough to read through, patching any tears with a pinch.
4. Brush the whole sheet with more of the tahini oil.
5. Roll the sheet up tightly into a long, thin rope.
6. Coil the rope into a snail and sit it in a deep tray.
7. Stretch and coil the remaining seven pieces the same way and lay them in the tray.
8. Pour the rest of the tahini oil over the coils so they sit half submerged, cover the tray, and leave it somewhere cool for at least four hours or overnight.
9. Heat the oven to 200°C and line a baking tray with paper.
10. Lift each coil out of the oil and press it flat into a disc about eight centimetres across, then set it on the tray.
11. Bake for twenty-five to thirty minutes, until the tops are deep gold and the layers have puffed apart.
12. Boil the eggs for eight minutes, then cool them under running water and peel them.
13. Cool the boyoz on a rack for ten minutes so the layers set.
14. Serve warm, each one with half a hard-boiled egg crushed on top and dusted heavily with black pepper.