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Incredibly flaky Turkish pastry, with soothing ASMR sound.

Turkish Pastry

DOUGH INGREDIENTS:
400 ml of water
3g (1 tsp) active yeast
6g (1 tsp) table salt
500g (4 cups) flour
42g (3 Tb) melted butter
60ml (1/4 cup) olive oil
Eggwash: 1 egg + 15g (1 Tb) water

FILLING INGREDIENTS:
Two onions chopped
Two spinach bags (or kale)
15ml (2 Tb) olive oil
14g (1 Tb) melted butter
5g (1 tsp) kosher Salt
3g (1 tsp) paprika
2g (1/2 tsp) Pepper
25ml (2 Tb) lemon juice
60ml (¼ cup) white wine

FILLING:
Add the oil and butter to a large skillet, then sweat the onion in a pan (3-4 min) on low heat.. Add paprika, salt, and pepper. Add kale/spinach. Continue sautéing until the kale and spinach have reduced in size. Add the lemon juice and white wine. Continue cooking for another 2-3 minutes, then turn off the heat.

DOUGH:
Mix water, yeast, and salt. Add flour and knead into a ball. Add water if the dough is too dry. Let it rise covered for one hour in an oiled bowl.
Form into a log, then divide into 12 equal parts. Roll the sizes into balls.
Add melted butter and olive oil into a dish, then add the balls. Make sure they are coated in oil.

STRETCHING:
Take each ball and flatten it on a surface. Cover with plastic foil and continue flattening until very thin from the center outward.
Drizzle with oil, add filling, and roll into a coil.

BAKING:
Place on a tray with parchment paper, then brush with egg wash. Bake at 400°F (200°C) until nice and golden.
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