Knead a soft dough from the flour, a pinch of salt, 1 tablespoon vinegar and 1 cup lukewarm water. Divide it into 12 balls, cover with a towel and let them rise for about half an hour. Then roll out the balls into thin sheets, bake them in a dry tray on the stove.
For the filling, cut the sauerkraut finely and fry it in 1/3 cup (80 ml) oil. In a greased tray, arrange 2 sheets, a layer of filling, and repeat, while sprinkling each sheet thoroughly with oil. Sprinkle the last sheet with oil and put the pie to bake in a moderate oven.
Sprinkle the finished pie with water and cover it with another tray to soften.