Add about 400 grams of butter to it and let melt - better if you use clarified butter (shar tos). Then add 1.5 tea cups sugar and a teaspoon of salt.

Mix in enough flour until you can knead it and make a firm dough. Knead it for a few minutes, then let it rest 20 mins, then knead it to death. It's kneaded enough when you cut a slice with a knife and there are no bubbles left in it - the more solid you can make the dough the more authentic this will turn out. One person can usually manage this in 10 to 20 mins.

Once its kneaded, grab off a piece of dough enough to form a small log about 15 to 20 cm long and 7 to 10 cm diameter. Flatten it to about a centimeter and a half thick, it should form a piece shaped like a racetrack. about as big as a small foot (that’s why its called ul boov, it is shaped like a footprint). Leaving a rim about a 1.5 to 2 cm wide, press in the center to make a depression, leaving the outer edge taller (like a pizza crust with the rim). The thickness of the crust at the center must be almost 1 cm thick or it will break during frying. Usually Mongolians carve a stamp out of wood to make a decorative design in the center of the boov. You can try to make a stamp if you like, if you can't just try and make the bottom as flat as possible, otherwise your boov will warp. Now, the rims (your pizza crust bit) are much thicker than the center. If you cook it this way the rims on the long sides can explode in the oil. Flip over the boov gently and using a thin sharp knife, make a shallow cut along the length of the two longer crusts from the back side of the boov. Cut in the center line and only go about halfway through. All you want to do is make a slit in the bottom of the pizza rim bits to let any pressure escape, make sure you don’t cut all the way through to the front or through the short sides of the boov. Stop each slash before you get to the two shorter ends, the rounded crust ends never explode so you don’t need to slash these.

As you start shaping your boov, heat a large kettle about half full of cooking oil. Most Mongolian use beef tallow but that’s because it's what they have at home, you can use any kind of cooking oil that withstands frying well. Make sure the kettle is stable and keep kids and pets away from where you are frying. The oil is hot enough when it looks like its boiling when you drop a bit of boov in. If the oil is not hot enough the boov will soak up too much oil. Drop in no more boov in than can float comfortably on top of the oil side by side in your kettle. If its crowded it doesn’t work. When you first drop them in they will sink. Then they will float. Once they float, turn them very gently occasioanlly, so they cook evenly, and let them cook until they become a tan/orange color. They should not be brown. Lift them out and drain.