as requested..........

as requested -


4 c. flour
1 tsp. salt
2 eggs, beaten
1 c. cold water

Sift flour and salt into a large bowl, add eggs and water. Mix until ingredients can be gathered into a ball. Knead just enough to make dough smooth but still soft. Do not over knead, or dough will become stiff. Divide into 4 equal balls and roll out each ball on a lightly floured surface into a square 14 inches by 1/16 inch thick. Cut with a sharp knife into 3 1/2 inch squares. Cover with a damp cloth if dough must sit a while.

Rolling the dough between plastic wraps simplifies the task and makes handling the thin sheets easier. Do this before cutting the sheets into squares.

I have a square cutter that is perfect for this - I’ve had it for years so I know you can find one out there somewhere.

Thousand Layer Buns

Open 2 packages (the size containing 10 each) refrigerator biscuits.
Cut each biscuit in half. Roll 30 pieces out individually on a well
floured board to make rounds about 2½ inches in diameter; they
immediately shrink back to about 2 inches diameter, and this is the
size you want. Roll the remaining 10 pieces into rounds about 3 to 3½
inches in diameter.

Brush the tops of the small rounds with olive oil or canola oil and
stack in threes. Cover each stack with a large round, and gently pull
dough down to cover stack, tucking under bottom side. Brush bun tops
with salad oil and set each one separately on a small square of oiled
or greased foil. (You can cover buns and chill for several hours.)

Arrange buns, each on its foil square, on a rack in a steamer (or on an
elevated cake rack in a regular or electric frying pan). Do not stack;
cook in sequence if necessary. Cook, covered, over boiling water for
10 to 12 minutes, or until buns look rather translucent and no
longer feel soft and sticky.

Keep warm over hot water. Peel apart to eat. Makes 10.

Hope this is what you were looking for!