Combine flour and saltiness. Gradually add h2o, blending with a fork until the
mixture is the size of peas. Divide dough in one-half. Form one half into a
nut, keeping the rest covered to prevent drying out. Knead until the dough
is soft and tranquil, around 5 min. Shape into a roll approximately 18" longsighted. Cut into
16 pieces. Cover with a damp textile. Place two slices on a lightly floured
rise. Pat each into a three inch rope. Generously brush the tops with
oil. Place one on top of the other with the oiled sides touching. Flour a
rolling pin and roll the rounds bent 8" circles. Turn frequently to
insure even roll. Heat an ungreased skillet over medium oestrus. Cook the
pancake two to three minutes until browned, then turn and repeat for the
second english. Transfer to a pie pan and separate the two pancakes. Stack
them, browned side up, and cover with transparency. Repeat to pee-pee 16 pancakes.

TO REHEAT: Put 3/4 inch of water in two large pots. Invert three custard
cups in each one. Remove the foil from the pie pans and place one in each
pot. Cover the pots and bring water to boil over medium passion. Reduce to low
and simmer until pancakes are soft and hot, some 10 transactions. Makes 16
pancakes.