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Slowly add 1 cup water, to form a stiff dough.
You are looking for a fairly stiff dough but one that is smooth and soft.
2. Add enough flour to the mixture to make a stiff dough.
Pastry, stiff dough made from flour, salt, a relatively high proportion of fat, and a small proportion of liquid.
In commercial processing, the semolina, mixed with warm water, is kneaded into a smooth, stiff dough and extruded.
Work the ingredients together using your hands until a smooth, slightly stiff dough forms, then knead for 10 minutes.
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You want a smooth but stiff dough-like batter.
If you need to, add as much powdered sugar as needed to form stiff, pliable dough.
WHEN I started making bread back in the 1970s, whether an establishment loaf from James Beard's "Beard on Bread" or a countercultural one from "The Tassajara Bread Book," it was a hands-on workout, kneading a stiff, elastic dough for what felt like a very long 10 to 15 minutes.
You'll end up with a stiff, dense dough, but don't worry about that.
Add the oil, then gradually mix in about 150ml water, combining the ingredients with the fingertips of one hand while you pour in the water with the other, until you have a fairly stiff, rough dough.
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