1 kg flour (Manitoba)

30 g salt 

Combine dry ingredients 

30g fresh yeast

100g sugar

500 ml warm water 

Combine wet ingredients 

150g pork fat

Put dry ingredients into wet and mix until incorporated.

Slowly start adding fat until elastic and soft to the touch. 

Weigh out individual balls (70g) and shape them as you go so they proof nicely. 

Sprinkle flour on top so they don't stick to the rolling pin. Roll them to about 3 cm thick (not too thin and not too small). Place on baking paper with a sprinkle of flour on the top and bottom for easier use.