Chigustei - cooking recipe

Ingredients

2 cups all-purpose flour
2 tablespoons shortening
2 teaspoons baking powder
3/4 cup warm water
1 teaspoon salt

Preparation

Blend shortening with dry ingredients.
Add water.
Mix well, knead lightly.
Let dough rest, covered, in a warm place for 30 minutes.
Divide dough into 6 to 8 pieces. Keep the dough covered until it is used.
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.
They should have dark speckles on one side and dark spots on the other.
Serve them warm.
They are often torn into pieces and dropped into the broth with the boiled meat.