Add flour, 1 cup at a time. I add flour and work it in with my hands. Test consistency of dough by pinching a walnut sized piece, rolling it into a ball and "lightly" flatten between palms. If it flattens too easily, add 1/8 to 1/4 cup flour, mixing well.
If the dough slightly "cracks the edges of the dough it's just right. Don't add more that the 1/4 cup flour.
Divide dough into about 30 to 36 walnut-sized pieces, roll in palms to form round balls. Place balls on ungreased cookie sheets, I use parchment.
Using a large fork, dipped in flour, flatten ball to shape a round and flattened disc. Dough should be about 3/4 inch high.
Bake at 325 degrees for about 15 minutes. The bottom edge should be a golden brown while the tops are still white. Cool 3 minutes before removing from pans.