Mix the flour with the salt and then add the water. Mix well with an electric mixer or wooden spoon until the dough is incorporated. Add a bit of oil if it’s too sticky and knead for a few minutes until a smooth ball forms.
Cut the ball into 8 pieces. Liberally flour your work surface and roll out the dough one ball at a time until it’s very thin as shown in the pictures above. Try to aim for roughly a rectangle shape but don’t fuss too much.
Spoon about 2-3 tablespoons of the roasted cabbage onto each pieces of dough in an even layer.
Roll the dough like a carpet, twirl the stuffed dough into a spiral, and then place the spiral on a parchment lined baking sheet.
Brush each spiral with egg wash and sprinkle with sesame seeds.
Bake at 190 C / 375 F for about 35 minutes or until golden.