"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
6 cups flour 1-2 t. salt 1 t. baking powder 1 c. shortening or oil plus 2 T. hot water about 3 cups
Combine first four ingredients. Add 1/2 water mix. Keep adding water until nice dough is formed. divide into 24 balls, roll out, cook on hot griddle cook about 20 seconds on each side. Keep turning until you have golden brown patches. Store in air tight container
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