1 kg strong country-style flour (plus extra for rolling)
1 teaspoon (8g) salt
⅓ cup (85ml) sunflower oil or olive oil
2 cups (500ml) lukewarm water
For brushing the dough
2 cups (430ml) melted vegetable butter or melted pork lard
For cooking
½ cup (115ml) olive oil
For serving
thyme honey
Method
In a large bowl or stand mixer, combine the flour and salt. Add the sunflower oil and rub with your palms until the mixture resembles coarse crumbs. Pour in the water and knead until you have a soft, fluffy dough. Cover and let rest for 30 minutes.
Shape the dough into logs and cut into 60g pieces. Roll each piece into a ball. Lightly flour your work surface and roll out 3 balls with a rolling pin, pressing from all sides. If using a pasta machine, gradually roll each piece from thick to thin. Place the 3 rolled sheets vertically on your work surface. Brush each one with melted butter (about 15ml per sheet).
Roll up the first sheet from bottom to top. Place the roll at the edge of the second sheet and continue rolling. Repeat with the third sheet. Stand the roll upright and press down so the dough fans out in layers. Flatten slightly with your palm and let rest for 10–15 minutes so the butter firms up. Roll out into a round pie about 18–20 cm in diameter, keeping the layered circles visible in the center. If making many pies, separate them with floured parchment paper. At this stage, they can also be frozen.
Heat a saj pan or non-stick pan and brush with olive oil. Place the pie in the pan, brush the top with olive oil, and lower the heat to medium-low so the inner layers cook through. Cook until golden on one side, then flip and cook the other side, brushing with more olive oil if needed.
Remove from the pan and drizzle generously with thyme honey before serving.
Stores & Hours