Chigustei

Directions

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.