| Servings |
6
|
Ingredients
- 35 oz flour
- 7 oz lard (pig fat) or sunflower oil
- 1 tabsp kosher salt
- 1 pinch baking soda
- enough warm water
Ingredients
|
|
Instructions
- Mix all the ingredients with lukewarm water enough to have a smooth and non sticky loaf.
- Cover the loaf with cling film and let it rest for a couple of hours.
- Make balls of dough of about 4 oz each, spread them with a rollpin as thin as possible and as round as possible.
- Cook over an already hot skillet until the dark spots appear, cook on the other side and serve hot.
Recipe Notes
You can make the dough the day before, cover with cling film and store in the fridge.
Remember to keep off the fridge at least one hour before using it.
