Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

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  • 8 oz/225 g plain flour
  • 2 tsp sugar


Mix the dry ingredients, make a well in the centre, pour in half the water, and work it in with a spoon, adding the remaining water little by little to form a stiff dough.

Roll pieces of dough out very thinly, allow to rest for a few minutes, then cut into 4-inch/10cm rounds. Fry in the hot lard or oil, turning them over to cook on both sides.

Drain, drizzle with clarified honey