Step 1

Whisk flour, cornstarch, and sea salt in a medium-sized bowl.

Step 2

Add oil and water and whisk until smooth and lump-free.

Step 3

Strain the batter through a sieve to make sure that absolutely no lumps remain.

Step 4

Pour batter into a squeeze bottle with a very small hole cut into the top.

Step 5

Heat a non-stick pan over medium heat until it's very hot. Gently squeeze the bottle to dispense a very thin stream of batter in a circular motion, starting from the center of the pan and working towards the edge of the pan.

Step 6

After 5 to 10 seconds, the pastry will begin to peel off of the pan. Once it does, gently pick it up with a spatula and drop it into a bowl. Cover the bowl with a dishtowel and continue this process until all the batter is used up.

Step 7

Shred the strands into smaller sections before using them in your recipe.