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Mix the potato flakes with 1 cup boiling water.
Add the butter and salt, if using.
Leave for 2–3 minutes.
If it seems too dry and crumbly, add a splash more hot water.
Add the flour gradually until you have a soft, non-sticky dough.
Roll out to about ¼ inch thick.
Cut into quarters or rounds.
Cook on a dry griddle or skillet over medium heat until golden and spotted on both sides.
Then add a little oil and fry those bad boys until they’re nice and crispy.