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Flour and a liquid mixed together to form a thick, malleable substance.

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am chopping) is working with this very thin fragile dough. Can I use a thicker dough for such a recipe? Is it entirely necessary for the dough to be paper-thin? Is it a taste thing? Why is it necessary to use this dough for this type of appetizer / dish? …
asked Aug 8 '11 by demongolem