1-First Step: Mix and knead the dough. Combine the flour and salt in a bowl. Gradually add lukewarm water and sunflower oil, then knead for 10 minutes until smooth and elastic. Cover the bowl and rest the dough for 30 minutes so it becomes easier to stretch.

2-Second Step: Prepare the potato filling. In another bowl, mix grated potatoes and chopped onion with salt, black pepper, and sunflower oil by hand. Squeeze the mixture to remove excess moisture, and stir occasionally as you work to help prevent browning.

3-Third Step: Roll and stretch the dough thin. Dust your surface lightly with flour. Roll the dough into a rough rectangle, then stretch it thin starting from the center until it becomes paper-thin. Trim any thick edges so your crust layers bake evenly.

4-Fourth Step: Add the filling and shape the log. Spread the potato filling in a thin line along one long edge, leaving a border. Drizzle a little extra oil over the filling, then roll the dough into a long log.

5-Fifth Step: Coil into a spiral for even baking. Roll the dough using a tablecloth to help you lift and manage it gently. Coil it into a spiral, or cut it into lengths and place it in a greased baking dish. Brush generously with sunflower oil so the surface turns crisp.

6-Sixth Step: Preheat and rest in the tray. Preheat the oven to 200°C (fan 180°C). Let the pie rest in the tray while the oven heats so the dough settles and bakes more evenly.

7-Seventh Step: Bake until golden and crisp. Bake for 40 to 50 minutes until the top is golden and crisp. Halfway through, sprinkle 3 tablespoons water over the top to keep layers moist.

8-Final Step: Rest, slice, and serve warm. Rest the pie for 10 to 15 minutes after baking before slicing. Serve warm in wedges or slices, ideally with yogurt, kefir, or strong black tea.