Make a well in the center of the bowl and add the milk mixture. Use your hands to mix the flour mixture with the milk mixture. Dump the mixture out on a floured surface when the mixture resembles a shaggy mass. Use a bench scraper
to gather all the bits of flour together shaping it and pushing it together. Make a well in the center of the dough and add 2 Tbs of cold water. Use the bench scraper to start folding and pressing the dough over and on top of its self, working in the water. Work quickly so the dough stays cold. Fold it over on its self about 9-10 times shaping it into a circular mass as you go, using your hands as needed. Flatten it out using a rolling pin
to about 1/2" making sure it is in a rounded shape. Wrap it securely in plastic wrap and refrigerate overnight or for at least two hours.