In a bowl put flour, 1 teaspoon salt and 5 tablespoons oil. Heat about 1-2 glasses of water that you will use for the dough.

So rule no. 1 - the water must be warm and the dough must be worked hot.

Pour a little water into the flour mixture and knead a soft and non-sticky dough.

Then take it out on a table sprinkled with flour and knead it a little more. Cover with a towel and let it rest for 15 minutes.

So rule no.2. The dough must rest for these 15 minutes.

After 15 minutes, knead it well (sprinkle a little flour on the table) until it becomes a smooth and uniform dough. Notice the difference between the picture in step 3 and step 4.

If you have a kitchen table of at least 1 square meter then make 2 dough balls out of the formed dough. If you have a smaller one, make 3 balls better.

I have it for 1sqm, so I made 2 balls.

The dough is left to rest for another 10 minutes.

Then spread these balls with the facet to be about 3-4 mm thick. Grease them well with oil and leave for another 10 minutes. Be careful to be warm in the kitchen, it is better to close the window so that there are no cold air currents.

Meanwhile, prepare the cheese filling - the cottage cheese is mixed with 5 eggs, salt (about 1 tablespoon, the filling should be better salted) and finely chopped green or white onions (you can do without onions).

The cheese mixture should be more liquid, if you have drier cheese, and you see that 5 eggs are not enough, add a few more until you see that the filling is as it should be.

Spread the towel on the kitchen table, take one of the sheets greased with oil and lightly spread it. You can spread it a little in your hands, then put it on the towel and gently, gently pull the edges. You stretch it to be very thin, to see the towel through it and give it an oval shape, about the size of the table.

Here it is important not to rush, the process really calms the nervous system :)

Grease the dough sheet with an oil brush. Then evenly distribute half the amount of cheese over the entire surface.

Then pass through the larger grater, half the amount of telemea, directly on the pie, evenly over the entire surface.

And now begins the most enjoyable process. Lift one side of the towel, gently shake the edges of the sheet to begin to roll, then raise until you reach the middle of the table / sheet with the roll.

Repeat rolling with the other side of the towel. Here in the picture you can see how the 2 rolls approach each other.

Move the rolls closer to each other, cut a little from the edges, because there the dough is thicker and without filling.

Then cut the rolls into 3-4 pieces, to be the width of the tray in which you will bake them. Here you can see how to cut the roll, and I am guided by the size of the tray. Grease the pan with a little oil and put the roll in it.

From a sheet of pie, I cut it into 3 pieces, I got a total of 6 smaller rolls - a full tray.

From both pie sheets came out 2 trays full of rolls. Beat an egg and grease the pies well with it.

Bake at medium temperature.

Leave in the oven until well browned, then remove and leave for 15 minutes in the pan.

Then turn the tray upside down and turn the pies over on a tray / platter. Allow to cool slightly. Then peel them from each other and cut the medium-sized pieces, depending on how you like it.

The pies are very good both hot and cold, or heated in the microwave for 1 min.

Don't be scared if it doesn't come out perfect at first, even I failed on the first try - I used cold water to knead and the dough didn't want to spread. Follow the instructions and steps, and I assure you that it is worth the effort - after you get out of the first, then increase your work speed and skill.

Other fillings that you can make in this way - boiled potatoes in shell (puree), mixed with telemea and fried onions, pepper and salt: - minced chicken with onion, mixed with 2-3 eggs and 2-3 tablespoons of sour cream, salt and pepper. So these are the fillings I made and they came out perfectly.

Good appetite!