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Ingredients 1 kg of 00 flour + 200 g of 0 flour water, 500 ml lard, 100 g dry brewer's yeast, 14 g fine salt, 24 g + the one for the surface Method Combine all the ingredients in the bowl of the stand mixer and knead with the leaf hook for 10 minutes. Form a ball, cover and leave to rise covered for 45 minutes. Using a rolling pin, or a pasta machine, roll out pieces of dough, keeping the rest wrapped in a tea towel. Fold each piece over itself and roll out again until the dough is very thin. Use the pastry cutter to make diamonds, the long side about 3-4 cm long. Place the witches on the baking tray covered with baking paper and grease the surface of the witches, which you should sprinkle with a little salt. Cook in a preheated oven (210° - 220°) for about 10/12 minutes.