Directions

1. I made a mountain of 3 cups of flour on the table, with a well in the middle, into which an egg is dropped, with the hot water/milk mixture and salt and kneaded a quick doug. I've watched my grandma do this, so I like the tabletop method, but a bowl is probably safer. Less space for a runny milky floury egg disaster that way. I know this for a fact..
2. I wiped tiny bit of oil on top of the dough ball, and stuck it in a plastic bag to hang out at room temperature for 40 minutes. When it came out of the bag, it was like dough magic. I didn't even need to knead it anymore.