In a bowl mix the flour and salt. then add in water little by little until the dough is slightly stiff
On a floured surface, knead the dough until soft, for about 5 minutes. Lightly oil the dough and let it rest for about 10 minutes.
Divide the dough and make equal balls. cover with polythene to prevent from drying
Roll out the balls to equal sizes. take one of the rolled out dough and and apply some oil. place another place on top, stack them to your desired height (i usually do 3) applying oil on each rolled dough except the top one.
Dust your surface and roll out the stacked circles to disered sizes. keep flipping so that the dough moves evenly.
Heat up a pan, preferably the one for making chapatis. On the heated pan, place the rolled out dough and partially cook it, flipping after air pockets start to form on one side, then remove from the pan. gently lift the top layer and gently pull away to get a single layer. Pull away gently to keep the partially cooked dough from tearing. Repeat for the rest of the layers
Once done with all the sheets, shape them to get equal sizes and neat appearance. you can store them at this stage in an air tight bag
Take a knife and cut the partially cooked dough half way. Now they are ready to use. Before using the sheets, prepare a glue using flour and water.
Take one of the sheets, bring the one end to form a triangle.
Using a brush or your finger, apply some of the glue on the folded side. Fold over the other end to seal the pocket hence forming an open cone
Fill the cone with your preferred filling, don’t stuff and close up the cone. Apply more of the glue on the remaining flap.
Then fold over to seal the samosa.
