In a large pan, mix the flour and salt.
Add the milk, then warm water gradually (if it’s cold you’ll get lumps).
On low heat, using a spatula, stir continuously for 5 minutes.
Take out of the stove once the porridge has thickened.
Cover the inside of a tray with wrap and pour in the porridge and leave to cool down, then transfer to fridge for at least an hour.
Once this is hard, cut in sticks and sauté them in salt butter (find out about Flora Plant) for about 5 minutes, flipping them when the first side is crispy.