Make the dough: combine 1 kg flour with 1 heaping teaspoon of salt in a large bowl. Gradually add 250 ml lukewarm water and knead for 8–10 min until the dough is smooth, soft, and no longer sticks to your hands.
Divide the dough in two. Press each half into a flat disc, brush generously with oil so it stays supple, cover, and let rest at room temperature for 30 min.
Meanwhile, prepare the filling: heat 2 tbsp oil in a skillet over medium-high heat. Sauté 2 finely diced onions for 3–4 min until translucent. Add 500 g minced meat, break it up with a spoon, and cook 8–10 min until browned and crumbly. Season with salt, pepper, and Vegeta to taste, then remove from heat and let cool slightly.
Preheat the oven to 225 °C (435 °F). Spread a clean cloth tablecloth on a large table and dust lightly with flour. Place one dough portion in the centre and, using your fingertips, stretch it outward from the middle until it is as thin as you can manage without tearing — traditionally almost paper-thin, covering as much of the tablecloth as possible.
Spread half the filling evenly over the stretched dough and drizzle with 1–2 tbsp oil. Lifting the edge of the tablecloth, roll the dough into a long log, then coil the log into a snail shape. Repeat with the second dough portion and the remaining filling.
Place both snails side by side on a greased baking tray, brush with a little more oil, and bake for 50–60 min, until deep golden brown and crisp. Serve warm, with chilled natural yogurt on the side.
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