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1
Lightly flour a pastry cloth.
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2
Sift 1 1/2 cups flour with salt onto a board and make a well in the center.
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3
Add beaten egg mixed with 1/3 cup warm milk, 2 teaspoon melted butter and vinegar into center of the well.
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4
Depending on your flour you may have to add more milk.
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5
Combine the ingredients quickly with your fingers, working from the outside of the well, and when it is mixed, knead the dough on a board until the dough is pliable and silky and no longer sticks to the board.
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6
Brush the surface of the ball with melted butter and cover the dough with a warm bowl and let it rest 30 minutes to 1 hour.
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7
Preheat oven to 400 degrees F (200 degrees C).
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8
Roll it out on the board as thin as possible.
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9
Move it to the table.
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10
Begin to stretch the dough gently from the center out, trying not to tear it.
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11
It should stretch to about 1 yard square.
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12
A heavier edge of dough or a border will develop as you work, and whatever remains of this must be cut off with a knife before the filling is spread or the pastry rolled up.
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13
Fill pastry with ingredients and roll or fold over.
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14
Brush the surface with melted butter and bake 20 minutes, then lower temperature to 350 and brush again with melted butter.
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15
Bake for about 10 minutes longer or until browned.
