INGREDIENTS

560 g (4 1/2 cups) Manitoba flour
15 g (1 1/4 tbsp.) salt
40 g (3 tbsp.) lard
140 ml (1/2 cup) warm water
140 ml (1/2 cup) warm milk
15 g (2 tablespoons) fresh yeast
Frying oil

METHOD

In a bowl, add the flour, salt and lard and start working with your hands until the lard is mixed 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 to the first bowl and mix well until a dough is created. Let the dough rest for two hours (until doubled).
Divide the dough in half and roll out thinly with a rolling pin. Using a pizza cutter, cut the dough into small rectangular pieces.
Fry in hot oil until golden-brown on both sides.