I plan to make these in "bulk" for a library event we are having. Any idea how long in advance I can make the flattened disks? It would be great to be able to have the dough ready to go somewhat in advance, so I am not juggling hot oil, patrons and trying to get the dough disks mixed and flattened. We anticipate 60-70 people at the event. Would a yeast recipe be more forgiving timewise than baking power dough? Any thoughts would sure be appreciated!

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