|Plain flour||2 Pound|
|Water||2 Cup (32 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
Mix all the ingredients together and knead into a smooth dough.
Gradually add enough water to form a thin batter.
Heat a heavy griddle over a low heat and pour the batter onto it, passing it first through a k'naafeh strainer.
The batter will come through the strainer in long string-like strips and solidify on the hot griddle.
As soon as the k'naafeh strips are set, remove and set aside, and continue making more strips until all the batter is used.