In the large bowl of on electric mixer add the flour, the vinegar, the olive oil and the salt. Using a dough hook, mix the ingredients in high speed for 10 seconds and then add 130g of water and continue mixing. The dough may or may not need some extra water. After mixing for a while the dough should become an elastic ball. If the dough is still crumbled, you should add a few drops of water and mix.
Wrap the dough with elastic wrap and let it rest for 30 minutes. Divide the dough into half and place on a floured surface. Use rolling pin to work each ball, until it becomes a very thin round pastry; the thinner, the better. You may find it easier to roll a little bit the dough with the rolling pin, and then lift it with your hands and hold it by the edge with your fists, shaking a little bit, while the rest hangs and stretches out, re positioning your hands around the perimeter of the dough and repeating (like a pizza dough).
Put all the filling ingredients in a bowl and mix till combined.
Place the dough on a large, floured kitchen towel and spread half the filling. Add in some small dices of butter for extra taste. Grab the kitchen towel by the edges lengthwise and lift it, so that the dough rolls. Turn it forming a snail and then place it on a baking tray. Butter with some melted butter and sprinkle sesame seeds. Repeat with the second ball of dough, experimenting into different shapes if you like.
Bake in preheated oven at 180C for 60 minutes, until nicely colored and crispy.
Tips: This recipe is very easy, because the dough stretches out really easily. The most important thing is to stretch the dough as thin as possible. Don’t worry if it breaks, creating holes. It will still taste delicious! Add some fresh herbs in the filling, some fresh dill, parsley or basil for extra taste.
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