1 1/2 lb Flour
1 ts Baking powder
1 ts Salt
Some water

Sift dry ingredients together. Add water – enough to form a stiff
dough, as in making bread. Cover and set aside for 1/2 hour. Take a
piece of the dough (size of an orange) and roll it out on a lightly
floured board. Be sure your (preferrably) wooden rolling pin is
lightly floured. Roll out in long, smooth strokes, reflouring pin as
necessary. Attempt a translucent look. Set aside the rolled pastry
sheet on a tablecloth. Repeat process. Setting aside each piece
separately. Store covered with a cloth in refigerator. (“Curing” time
is approximately 6 hours and then it willbe ready for use).