Salt/flour dough

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.

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