Weigh out equal parts of wheat starch and water. Pour the water into a microwave safe bowl; add the wheat starch and stir till thoroughly blended. Place in the microwave and thicken like a sauce, stirring frequently – especially towards the end making sure there are no lumps. Continue till the dough looks almost dry when you try to stir, this step is then finished. Take it out and mix in a little more water (approx. one 9th of the initial weight) till the dough is more pliable and slightly sticky. It is now ready to bake.
Preheat the baking iron – this dough takes a very hot iron and quite a long time to bake. Mould a strip or ball (depending on the shape of the iron) of the dough, press it out on the plate and close/lock the iron. The right baking time will only be learnt by experience.
If the dough is too soft it will run out too quickly and the host will be too thin. If it is too thick it won’t spread enough and the breads will be too hard. Here also, experience is the best teacher.