2 and ½ cups flour + ¾ cup water
- Knead the dough until it becomes soft and elastic.
- Roll half of the dough into a big large circle, and then cut into small circles using a steel cup or some cutter that gives a 1-inch diameter circle. The dough should not be thicker than the width of a quarter ($).
- Cover the remaining dough, and set it aside; this prevents the dough from drying.