For the wet dough, mix the dry ingredients together and mix with the shortening. Add water and knead until smooth. Set it aside and rest 30 min to ensure elasticity in the dough.
For the oil dough, use fingers to rub the shortening in and lightly knead to form uniform dough if too dry add a bit of vegetable oil. Set aside and rest for 20 min.
Split the wet dough into balls 8 balls of 35g
Split the oil dough into 8 balls of 24g
Lightly press and roll out the wet dough, wrap the oil dough inside and seal it. Set aside for another 20 min rest.
Seal side up press flat .Roll up and down evenly distribute the oil dough inside. Roll it up and rest for 30 min
Roll the dough out longer till 30-45cm long, longer will create more layers. Rest 10 min
Cut into half slowly to retain the shape.
Press and roll out wrap the filling. Shape it to ensure a round arch at the stop.
Bake for 20 to 22 min
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