- 300 g allowed flour (mix of spelt and other per taste)
- 1 baking powder
- 1 teaspoon salt
- 50 g pork fat
- 170 ml lukewarm water
Mix flour with salt, baking powder, melted pork fat and water. Leave it to rest a bit. Then knead once again and form balls from the dough. Stretch them using rolling pin, but be careful not to be too thin (then the dough is dried and brittle instead of soft and flexible). Fry in a dry pan on high heat on both sides.