In the large bowl of on electric mixer add the flour, the vinegar, the olive oil and the salt. Using a dough hook, mix the ingredients in high speed for 10 seconds and then add 130g of water and continue mixing. The dough may or may not need some extra water. After mixing for a while the dough should become an elastic ball. If the dough is still crumbled, you should add a few drops of water and mix.

Wrap the dough with elastic wrap and let it rest for 30 minutes. Divide the dough into half and place on a floured surface. Use rolling pin to work each ball, until it becomes a very thin round pastry; the thinner, the better.

Put all the filling ingredients in a bowl and mix till combined.

Place the dough on a large, floured kitchen towel and spread half the filling. Add in some small dices of butter for extra taste. Grab the kitchen towel by the edges lengthwise and lift it, so that the dough rolls. Turn it forming a snail and then place it on a baking tray. Butter with some melted butter and sprinkle sesame seeds.

Bake in preheated oven at 180C for 60 minutes, until nicely colored and crispy.