that's pretty much the recipe i learned from my grandmother in austria. without the butter though. except i eventually discovered that it doesn't really matter

that's pretty much the recipe i learned from my grandmother in austria. without the butter though. except i eventually discovered that it doesn't really matter if i use milk or water. since it is less common where i live i simply stopped using milk entirely. also my mother puts in sugar in the dough. i don't remember if my grandmother did that, but why bother. you can put enough sugar as topping to compensate. i had a batch of dough overnight just thus weekend. i could not tell the difference. i make the dough as thin as possible, unless i include a filling that needs to be baked, like cheese, banana or apple