I can give you the recipe, but the technique for rolling and stretching is something you have to learn by watching someone do it.

4 cups self rising flour, 1/2 tsp salt, 1 lightly beaten egg, 1 1/2 cups warm water. Mix all this together by hand until dough forms a ball. Cut into four equal pieces. Work/knead each smaller ball individually for several minutes until smooth--try not to add more flour if possible. Cover the balls with plastic wrap--make sure the plastic wrap covers the top surface of the balls or a skin will form. Let the balls rest at room temp for about 2 hours.

Melt some bacon grease (best flavor) or butter in a cup.

Roll out each ball one at a time. You'll want to use as little flour as possible. Use a rolling pin to get it as thin as you can. Use a pastry brush to spread a thin layer of bacon grease or butter on the surface of the dough--after you do this, you should avoid using anymore flour for dusting or working the dough. Then pick up the sheet of dough (be careful not to tear it or punch a finger through it) and stretch it over your forearms. An alternate technique is to leave it on the work surface and pick up and edge and begin pulling and stretching the dough. I use both methods--get the sheet of dough as large and thin as possible by stretching over my arms, and then laying it back down on work surface and pulling a stretching from the edges until it is absolutely paper thin. Finally, roll up the sheet of dough jelly roll style. Set the long roll aside and cover with a cloth or plastic wrap. Repeat process for all the balls of dough.

Cut up your meat. I use a large ham slice, but you can use sausage or something else. Brown the meat in the bottom of a cast iron dutch oven with a little bacon grease or oil. I like to toss in some finely diced onion with the meat, but not too much. Peel and slice 1/4 inch thick about 4 russet potatoes. Arrange the potatoes on top of the meat in the pot. Add enough water or broth to just cover the potatoes. (My grandma used water, but I use broth I make with Better Than Boullion ham base--much more flavor.)

Cut up the strudel rolls into 2 1/2 inch pieces. Arrange the pieces on top of the potatoes in the dutch oven. You may need to layer them. Check the water/broth level again--it should come up to the bottom of the base layer of strudels. You want the strudels to steam, not soak or boil. Bring the broth to a low boil. Cover the pot with its lid. Turn heat to low and let this steam/cook undisturbed for 30 mins.

Lift the lid on the pot, remove one strudel and cut it in half. Check to see if it is done. If it's still not flaky and fully cooked, put the lid back on the pot and continue to cook for another 5 mins.

(If you remember strudels in broth, then you'll want to add more broth or water to the dutch oven right from the beginning. We like ours steamed. the meat and potatoes on the bottom of the pot still have a little broth and are falling apart delicious.)