Yield: 1 Batch
Measure | Ingredient |
---|---|
\N \N | Salt |
\N \N | Flour |
\N \N | Water |
\N \N | For amounts see directions |
SOURCE: Lynne Sammon on Delphi Cust 229 board - July 26, 1995. MM format by Ursula R. Taylor.
Using whatever measure you wish, mix together twice as much salt as flour. Heat in a skillet, stirring constantly. When hot, add enough water to form an easily handled dough.