Mix these ingredients well until dough is ready to knead by hand for 2 minutes. Has to have the same texture as bread dough.

Remove and divide into 10 pieces.

Working one piece at a time, roll out the dough thin.

Preheat the oven 365F.

Transfer rolled out dough onto the middle rack in the oven.

Bake for 7 minutes, turn and then bake another 4 minutes to give color to both sides.

Tip - Place foil on the lowest rack to protect the oven from loose flour.

Remove from the oven and place on a tea towel lined counter top. Leave to cool completely. Can be prepared the day before.

Repeat for remaining dough.

When cool, break into smaller pieces and place in a large bowl.

Boil 2.5 cups of water and pour over top.

Cover with clean dish cloth.

Let sit for ½ hour.

Pieces should be soft but not mushy. If hard, add a bit more water and let sit again. Steam will help to soften the pieces.

Usually prepared with turkey (duck or pork roast). Save grease from baked turkey. Remove turkey from pan and use the same pan used to cook turkey for the mlince.

Combine turkey grease (need about 2 cups of grease from turkey) with 2 tbsp butter, 1 tbsp Vegeta. Need enough sauce to cover mlince.

If not enough grease from meat (will need 2 cups of liquid), add hot water with more butter and Vegeta.

Place back in the oven to cook for another 20 minutes on 365F. Cook uncovered.

Stir and serve.