ok Alix...I tried this recipe that you posted....4 cups flour, egg, ,water, and oil......well I decreased it to 2 cups of flour and same with the others...halved it all. It seemed still al ittle stiff. So I am wondering....
Have you ever had Struddel? Not the pastry kind. This kind is a dough 1cup flour and dash of salt per person.....water to blend. Let sit over night and stretch over the HOLE table so it is so thin! Cut into strips and bunch loosely. You cook these over a stew. Anyways my point is maybe that doung would be better. Just cause it's stretchable to no ends. I don't know. Guess it's something I will have to play with.