- 1 cup [250 mL] water
- 2 teaspoons [10 mL] active dry yeast
- 3 1/2 cups [490 g] flour
- 2 teaspoons [10 mL] salt
- 1/4 cup - 2 teaspoons [50 g] creamed butter or olive oil [50 mL]
- 9 ounces [255 g] leavening [fermenting dough]
- 1/4 cup - 2 teaspoons [50 mL] finely chopped lard, lightly browned
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- Mix together water and active dry yeast.
- Knead together: flour, salt and dry yeast mixture.
- When dough starts to be well mixed and soft, add creamed butter or olive oil.
- Five [5] minutes before the end of kneading time, slowly add leavening and mix in lard.
- Cover dough.
- Set aside for 1 1/2 hours.
- Weight [3-ounce / 80-g] dough balls; leave to rise for 30 minutes.
- Roll each ball into an egg-shape, 1/4-inch [6-mm] thick.
- Transfer onto a lightly oiled cookie sheet.
- Set aside for 1 1/2 hours.
- Bake into a preheated 400°F [200 °C] oven, for approximately 30 minutes.
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