Place the flour in a bowl.

Slowly add the water while stirring until it becomes a very liquid mixture (similar to pancake mix).

In a machine to make obleas (similar to a waffle maker except that it is flat), pour in the center of the hot plate one tablespoon of the mixture.

Flatten it with the other hot plate.

Let it toast a bit, then remove the circle from the plate.

Repeat until the mixture is finished.

Two circles are needed to make one oblea.

To make Arequipe (Cajeta): Combine the milk and the sugar in a large saucepan.

Let it simmer while constantly stirring with a wooden or heavy plastic spoon. Do not use metal as it will crystallize the milk

Continue stirring until the milk changes color to a nice light brown and its consistency becomes thicker. This should take 3-5 hours.

Let the arequipe cool down before tasting or spreading it on the oblea.

To Assemble the Oblea: Place one circle on a plate.

Spread as much arequipe as desired over it.

Place another circle on top. The oblea is now ready to be eaten.

For a faster version, buy ready-made pieces of hosts (wafers). One can of condensed milk is required for the arequipe.

Place the unopened can of condensed milk at the bottom of a large saucepan filled with water over the top of the can.

Let it boil rapidly, and then turn the heat down, so that it boils for about 2 1/2 hours.

Make sure that the can is always covered with plenty of water.

After it has finished boiling, place the pot under running cold water. When the can is cold, open it and you will see that the milk has become thick and brown.

Follow the steps above: Making the oblea.