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2 ¾ C all purpose flour
1 ½ tsp salt
6 Tbs (6 Tbs pieces)
¾ C +2 Tbs hot water (110 degrees)
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Drop 6 Tbs pieces into flour mix and rub together using your hands until well blended. It should look like white coarse corn meal. Mix in hot water until dough is well combined and comes together . Dump out and knead a few times just it forms a smooth cohesive dough. Measure 2 ½ Tbs of the dough and roll it into a 1 ½ inch ball and place it on a large plate and repeat with the remaining dough. Cover the dough in plastic wrap. Put the dough in the fridge and let the dough firm up for at least 30 minutes (or for up to 3 days).
When time to roll out the dough , flour the bench lightly and roll out the dough in to 8” rounds.
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