“In fairness I messed this up. I did not have any self-raising flour. What I did have was 200g of plain flour, 300g of gram flour and 7 teaspoons of baking powder, which it turns out makes an incredibly sticky and wet dough with the specified amount of water. This could not be rolled but i sort of splatted it out and splatted the filling into the middle of it and pulled the sides up and over the filling in an inelegant but servicable fashion. Inverting this onto an oiled baking tray it looked like I might get away with it and added the sesame seeds. (Go heavy with these, they are good!). After cooking for 25 mins my weird dough had firmed up, gone a nice golden colour and started to crack on top. However the underside was still a bit under-done and structurally unsound for getting off the tray as one large pie, or whatever you call this thing. I was hungry so I cut a section out, then cut the rest into portion sizes too in the tray and this made them easier to handle individually. While I ate one section I flipped all the others and cooked them for 10 more mins. The cooked dough was quite crumbly which made further trouble. The piece I ate was quite heavy and stodgy but the taste was good. I thought two packs of dill might be a bit much, but it was actually only just enough. Maybe 2.5 would be better, + a bit of lemon juice or zest. I may well try this again with the correct ingredients in the future, or try the filling with filo pastry as I could imagine it still being quite pastry-heave when made to the recipe.”
