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1
Put 2/3 cup of the flour and 1/4 teaspoon of the salt in a mixing bowl and combine with your hands.
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2
Add 1 tablespoon of the oil and mix well with your hands.
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3
Continue adding oil 1 tablespoon at a time until the dough holds together and forms a ball when you squeeze it; you should need about 1/4 cup.
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4
Roll the dough into a 16-inch-long log.
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5
Wrap in plastic wrap and set aside.
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6
Put the sugar, the remaining 1 1/3 cups flour, and the remaining 1/2 teaspoon salt in a mixing bowl and combine with your hands.
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7
Add the remaining oil and mix well with your hands.
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8
Add ice water 1 tablespoon at a time until the dough holds together and forms a ball when you squeeze it; you should need about 3 tablespoons total.
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9
Roll the dough into a thick 16-inch-long log.
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10
Cut both logs into 1-inch pieces, so that you have 16 smaller pieces and 16 larger pieces.
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11
Roll a larger piece into a ball and flatten it into a 14-inch-thick 3-inch disk.
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12
Put a smaller piece of dough in the center of the disk, fold the disk over to make a half-moon, and seal the edges tightly.
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13
Flatten the half-moon until it is 1/4 inch thick, then roll out into a 1/8 inch-thick 4 x 8-inch rectangle.
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14
Starting from a short end, roll up the rectangle as you would a jelly roll, squeezing the dough firmly with each turn and then sealing the seam; you should end up with a 4-inch-long log.
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15
Cut the log in half into 2 cylinders.
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16
Turn one cylinder cut side up and flatten it into a 1/4-inch-thick disk, then roll it into a 3-inch-thick 3-inch round.
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17
Repeat with the remaining dough, keeping the completed rounds covered with plastic wrap.
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18
Use immediately in Peanut Turnovers.
