Mix flour with salt, beat egg with oil and water, add. Combine with a scoop to form a soft dough. Continue kneading on the table with as little flour as possible until the dough is no longer sticky, smooth and supple. Form a ball, place in a hot rinsed baking bowl with the lid closed and rest at room temperature for about 30 minutes. Do not refrigerate. Tip: Strudel dough can be used for savory or sweet wähen.
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