Pulled Strudel

Sift the flour onto a work surface through a fine sieve, make a well in the center, crack an egg into it, pour in the oil, a little warm water, and season with salt.

Slowly push the flour towards the well and gradually work it into a pliable, medium-firm dough. If it's too firm, add water; if too runny, add flour. Knead the dough until it is smooth, shiny, and no longer sticky. Then form it into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for 30 minutes.

Preheat the oven to 160 °C.