INGREDIENTS
560g (4 1/2 cups) of Manitoba flour 15g (1 1/4 tbsp) of salt 40g (3 tbsp) of lard 140ml (1/2 cup) of warm water 140ml (1/2 cup) of warm milk 15g (2 tbsp) of fresh yeast Oil for frying
METHOD
In a bowl add the flour, salt, lard, and start working with the hands until is lard combined with the flour.
In another bowl add the water, milk, and brewer’s yeast and mix until the yeast is dissolved.
Add the yeast mixture into the first bowl and combine it all well together until the dough is created. Let the dough rest for two hours (until is doubled).
Divide the dough in half and roll it out thinly with the rolling pin. Using a pizza cutter, cut the dough into small rectangular pieces.
Fry in dip hot oil until is golden brown on both sides.
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