Add flour, water and a teaspoon of olive oil into a bowl.

Start combining with a spoon. Then knead with your hands, until all the flour is integrated and the dough is uniform and smooth.

Let the dough rest in a covered bowl for an hour, while preparing the filling.

Fry onion in olive oil on high heat until translucent and beginning to brown.

Add chanterelles and fry until they shrink and give off liquid.

If using chanterelles that are not fresh and moist but dry and light, add 2 tablespoons of water to rehydrate them and bring out their full flavour.

Stir in chopped garlic, oregano, salt and pepper.

Cook for a few more minutes.

You are aiming at a moist mixture, but without excess liquid.

Place the dough on a work surface and begin to roll out with a rolling pin - or a round glass bottle ;-)

Dust dough or rolling pin with a tiny amount of flour whenever it starts to stick.

Cut into multiple pieces when it gets too large to handle.

Cut a rectangular sheet into smaller rectangles, each about 5 x 7 cm (2 x 3 inches).