Instructions

• Cook potatoes and rice.
• In saucepan, add salt, sugar, cream and margarine. Bring to a boil.
• Add potatoes and cool overnight.
• In the morning, split dough in half. Then add 1 cup of flour to each half and mix well.
• Next roll dough into 2-inch balls and return it to the fridge to cool for a few hours.
• Then roll balls out thin, using remaining flour for rolling.
• Fold in quarters when cooked and keep covered.
• Use 500 degrees on griddle.

COOK’S TIP: We only take a few dough balls out of the fridge at a time. Keeping the ball cool is key to getting it to roll out nicely