Flour is mainly made of wheat.

It has a good viscosity. If it doesn't agglomerate, then adding some flour to the flour can help alleviate the phenomenon that the flour is not sticky.

The reason why flour does not agglomerate: the viscosity of flour itself is better after adding water.

It is easy to form dough. If the dough is not formed, it is probably because the flour is put less and the water is added more, which leads to insufficient water to dilute the flour and lead to the kneading of the flour.