Flour shells


3 cup flour
1 cup water
1/4 cup lard
1 tbsp salt
1 tsp baking powder



Place all the flour in a mound and make a crater in the middle of it. In the center of the crater place the water and other ingredients. Slowly mix the water and other ingredients into the flour, until you run out of flour. This should make a nice dough.

Shape the dough into half inch to one inch balls and roll it out with a rolling pin. It helps to turn the dough about 45 degree after each pass with the rolling pin. Doing so well help keep the dough round as it is flattened. Keep rolling it out until it is about a foot across.

Cast iron works best but any flat heated surface works. Place the rolled out dough on the unoiled unbuttered surface. When the dough bubbles up flip, give it a little time to brown the tops of the bubbles and then flip back for a final browning. Now both sides should be cooked with some browned spots. Take off the heat and stack them under a towel to keep them warm until ready to serve.