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Ingredients
- 2 kg dark flour
- 1 kg whole flour
- 1 teaspoon
Method
- place all the dry ingredients in a bowl & mix well
- add half of the water & knead, adding the rest of the water until the dough is soft & smooth (about 15 minutes).
- rest the dough for 2 hours
- divide into 80 balls & roll each ball as thinly as possible, to a round about 35 cm in diameter
- carefully transfer to a soft cushio
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