Combine the flour and salt in a large bowl

Add the olive oil and vinegar and combine with the flour

Add one cup of warm water and combine with the flour to form a dough

There will be unincorporated flour in your bowl. Add a small amount of water at a time and mix into the dough and remaining flour. Keep doing this until all the flour combines with the dough(the dough should be soft and pliable and even a tiny bit sticky)

Turn the dough onto your work surface and knead it for 1-2 minutes

Place the dough in a bowl, cover it with a clean damp towel and leave it to rest at room temperature for 2 hours

Soak the sesame seeds overnight with 2-3 cups water

Crush the sesame seeds in batches with a mortar and pestle

Add the sugar, cinnamon, rosewater and vanilla extract and combine well

Combine 250g plain flour with 75g cornflour and set aside

After the dough has rested, divide it into 9 equal portions

Roll the portions into balls, place them on your work surface and cover them with the damp towel

Take one of the balls of dough, place it on a floured work surface (use the dusting flour) andusing your Greek rolling pin, roll it out so it forms a disc of approximately 20cm in diameter

Take the disc of dough (fillo) and wrap it snugly around the rolling pin. Starting with both handsin the middle of the fillo-pastry rolling pin, press the fillo lightly while moving your hands awayfrom each other. Ensure that the pressure on the fillo is uniform and you press all the way to theouter edges of the fillo.

Unravel the fillo sheet at an angle to its original orientation

Wrap the fillo onto the rolling pin again

Repeat the process above until the fillo sheet is approximately 45-50cm in diameter

Whenever the fillo becomes sticky, dust it with the flour-cornflour dusting mixture

Generously oil the base of a round baking dish (preferably aluminium or stainless steel andapproximately 36-38cm in internal diameter)

Drape the 1st fillo sheet across the pan and over the edges of the pan – drizzle the fillo sheet withEVOO

Roll out a 2nd fillo sheet to 40-45cm in diameter and place it completely within the pan – drizzlethe fillo sheet with EVOO

Roll out a 3rd fillo sheet to 45-50cm in diameter and place fillo sheet across the pan and over theedges of the pan – drizzle the fillo sheet with olive oil

Add a generous layer of the sesame-seed filling and drizzle with more EVOO

Roll out a 4th fillo sheet to 40-45cm in diameter and place it completely within the pan –the fillo sheet with EVOO

Add another generous layer of the sesame-seed filling and drizzle with more EVOO

Roll out a 5th fillo sheet to 40-45cm in diameter and place it completely within the pan –

the fillo sheet with EVOO

Add another generous layer of the sesame-seed filling and drizzle with more EVOO

Roll out a 6th fillo sheet to 40-45cm in diameter and place it completely within the pan –the fillo sheet with EVOO

Add another generous layer of the sesame-seed filling and drizzle with more EVOO

Fold in the overhanging edges of the 3rd fillo sheet and drizzle them with EVOO

Sprinkle pita with water

Roll out a 7th fillo sheet to 40-45cm in diameter and place it completely within the pan –the fillo sheet with EVOO

• Roll out an 8th fillo sheet to 40-45cm in diameter and place it completely within the pan – drizzlethe fillo sheet with EVOO

Roll out a 9th fillo sheet to 40-45cm in diameter and place it completely within the pan –the fillo sheet with EVOO

Fold in the overhanging edges of the 1st fillo sheet and drizzle them with EVOO

Sprinkle the top of the pita with water

Bake at 180°C fan-forced for 1 hour and 15 minutes, or until deep golden-brown in colour

Allow to cool a little and serve with a generous drizzle of petimezi

Kali Orexi!