about 1/2 liter of lukewarm water fat for for the tray flour for for dusting.
Put the mixed flour in a wide dish and make a hollow in the middle. Add the sourdough and the yeast dissolved in water according to the instructions and stir with a little flour. Leave the dough to rest in a warm place for about half an hour with the lid closed. Season the dough with salt and knead it with the remaining flour until it forms a dough. While doing this, gradually add the water and work until the dough is smooth. Mix the spices into the dough and leave in a warm place with the lid closed in about 2 hours until doubled in volume. Repeatedly knead the dough vigorously and form 10-12 patties (about 20 cm in diameter). Place on a greased, floured baking tray, flour finely and prick several times with a fork. Bake in a heated oven (E: 225 degrees, G: level 4) for about
30 minutes. The patties are done when they sound hollow when tapped on the underside. Take them out and let them cool down.
You can either prepare the lard according to any recipe or buy ready-made lard (but don’t skimp on it!).
Tip: Stock up on high-quality spices – it pays off!
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