In a mixer fitted with a dough hook, add the flour, salt, powder, and boiling water and mix on low speed to form a dough ball, scraping down the sides as needed. The dough should come away from the sides when ready.

Portion the dough into 8 smooth balls (about 135g each) and leave to rest on a generously oiled sheet tray (coating the balls with oil), covered to prevent drying out.

Leave the dough to rest at room temperature for 1 hour or until the dough has fully relaxed.

Roll a ball of dough out into a paper thin (should be see-through) rectangle about 8”x12”.

Brush or spread 1 tablespoon of oil (or your choice of the above) and roll the dough up into a long rope.

Coil the rope around itself to make a snail and leave it to rest for about 1 hour again, covered to prevent drying.

Repeat the rolling out, oiling, and coiling steps to make 8 snails from the balls of dough.

When rested, roll each snail out as flat as you can again and repeat the steps of brushing/spreading a tablespoon of oil again and rolling the rope and snail. Leave the snails to rest for another hour.

To cook the dough:

Heat an 8” nonstick pan to medium high heat with a tablespoon of oil and roll each snail into an 8” or 9” disk.

If you’re going to use a blend, dust on your favorite here on the way to the pan.

Lay the dough into the pan and give it a little swirl to distribute the oil under the dough.

Cook on low/medium heat covered with a lid until golden brown on both sides, turning as needed.

Enjoy warm!