Add flour into a big bowl. Very slowly drizzle water in batches onto the dry flour, and whisk with a pair of chopsticks. Try to mix in a way that creates many small dough pieces, without them clumping together. It’s important to add a very small amount of water at a time, and stop, then mix very thoroughly. At the end, there should be little or no dry flour left, and small dough flakes ranging from pea-sized to blueberry-sized (*Footnote 2).