In a large bowl, combine flour and salt. Make a well in the center and add vegetable oil and warm water. Mix until a soft dough forms. Knead on a floured surface for 10 minutes until smooth and elastic. Form into a ball, brush with oil, cover with a warm bowl and let rest for 30 minutes.

Meanwhile, peel and core the apples, then slice them thinly. Toss with lemon juice to prevent browning. In a small pan, melt 2 tablespoons butter and toast the breadcrumbs until golden brown, about 5 minutes. Set aside to cool.

In a large bowl, combine the sliced apples, sugar, cinnamon, raisins, and toasted breadcrumbs. Mix gently and set aside.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Cover a large table with a clean cloth and dust it lightly with flour. Place the rested dough in the center and roll it out as thin as possible with a rolling pin.

Carefully stretch the dough by placing your hands underneath and gently pulling outward from the center, working your way around. The dough should be thin enough to see through, almost transparent. Trim any thick edges.

Brush the stretched dough generously with melted butter. Spread the apple filling along one long edge, leaving a 2-inch border. Fold in the sides, then use the cloth to help roll the strudel away from you into a tight log.

Carefully transfer the strudel to the prepared baking sheet, seam side down. Brush the top with remaining melted butter.

Bake for 35-40 minutes until golden brown and crispy. The pastry should be deeply golden and you may see some apple juices bubbling.

Allow to cool for 10 minutes before slicing. Dust with powdered sugar and serve warm with whipped cream or vanilla ice cream.