• 1 lb. plain flour
  • 1 teaspoon salt
  • 2 oz. lard
  • 1 teaspoon sugar
  • ¼ pint warm milk
  • ½ pint warm water
  • 2 teaspoons dried yeast


Sieve together the flour and salt and rub in the lard until mixture resembles fine breadcrumbs. Dissolve the sugar in the water and milk and sprinkle the dried yeast on top. Leave for about 10 minutes or until frothy. Add the yeast liquid to the flour and work to a soft dough. Turn out on to a lightly floured working surface and knead for about 10 minutes until dough is smooth and elastic. Put into a lightly oiled polythene bag and tie loosely. Leave to rise until double its original size. Remove polythene bag, turn out on to a lightly floured working surface and flatten to knock out the air bubbles. Knead to a firm dough. Divide the dough into 10 equal pieces and form each into a round about ½ inch thick. Place on a floured baking sheet and dredge the top with flour. Put into an oiled polythene bag and leave to rise until double their original size. Remove polythene bag, bake in a moderately hot oven, 400°F., Gas Mark 6, for 15–20 minutes. Remove from the tray and cool on a wire rack. Makes 10.