Combine all ingredients except water. Add water slowly, until dough is soft, but does not stick to hands. Knead dough until satiny. Softer dough is easier to roll. Make 2 inch balls of dough, and flatten, roll on floured surface with a light rolling pin. Cook on cast iron griddle, that has been preheated. Griddle should be hot enough to burn dough in less than 20 seconds. Adjustments are neces- sary, especially on electric stoves. Heat is approximately 300 F. Yield: 1 dozen.