Mix the flour and water together. Knead together until well mixed. Let rest for 5 to 10 minutes. You don't want the edges of the Pupusa to crack, so if you think it will add more water, a tablespoon at a time. So now roll the dough into a log. Cut 8 strips from the dough. So now take the dough in your hands and shape it into a circle. Remember no cracks on the edges. Hold it in your palm and make an indent in the center, place a tablespoon of filling and then close it up. Place in a tortilla press between plastic, flatten out to about 5 inches and 1/4 inch thick. Make sure there are no cracks on the edges! If there is your dough is too dry. Repeat for the rest of the them. Place the Papusa In a well greased, heated skillet. Cook until blistered and brown. Serve w/Spanish rice, or salsa. In a large, heavy saucepan heat a tablespoon of Goya Extra Virgin Olive Oil. Add in onions, garlic and bacon. Cook for about 8 minutes, stirring once in a while. Next add in the Sazon and Ricato, cook about 30 seconds. Add in the rice and stir until well coated about a minute. Stir in pigeon peas, tomato sauce and 1 1/2 cup water, stir once and bring to a boil. Cook uncovered for about ten minutes or until water is evaporated. Stir rice and then cover and cook until tender about 15 minutes. Remove from heat., fluff w/a fork and let stand five minutes before serving.