Put the flour in a big mixing bowl and make a well.

Add the egg, salt, oil and water in the middle.

Use you hand to break up the egg and mix it into the water, salt and oil. 

Slowly incorporate the flour into the center as you mix.

Once you see the dough forming, start kneading it. Sprinkle more flour on the dough to prevent sticking.

Knead for about 8 minutes until the dough is smooth and it doesn't stick to your hand.

Remove the dough onto a chopping board sprinkled with flour.

Cover the dough with a dry kitchen towel. Then cover the dry kitchen towel with a damp kitchen towel. Let it sit for 45 minutes.

Remove the towels and press the dough down to about 5cm.

Cut about 5cm of the dough and roll it out to about 1cm thick.

Then cut that piece into 2cm wide pieces. Make sure you have an even number of pieces so they create a pair.

Place the dough pieces on top of each other. Dip a wooden skewer into water and press down on the dough pairs. This will keep the pair together.

Heat the vegetable oil on medium. Before placing in the oil, gently pull the dough from the center. 

When the dough starts to enlarge, slowly flip the patango. Continue to flip continuously until the become nice golden brown. Drain excess oil on paper towels.