Chigustei

1. 1

   Blend shortening with dry ingredients.

2. 2

   Add water.

3. 3

   Mix well, knead lightly.

4. 4

   Let dough rest, covered, in a warm place for 30 minutes.

5. 5

   Divide dough into 6 to 8 pieces. Keep the dough covered until it is used.

6. 6

   Take a piece of dough and roll it into a flat circle no more than 1/4 inch thick and cook on a non-stick griddle or lightly greased iron griddle over medium-high heat turning the bread once.

7. 7

   They should have dark speckles on one side and dark spots on the other.

8. 8

   Serve them warm.

9. 9

   They are often torn into pieces and dropped into the broth with the boiled meat.

* Per serving · 4 servings · Values may vary.

No additional tips available.