Leaf bread

Method

1. Mix the flour, wholemeal flour, baking powder and salt in a bowl.
2. Bring the milk just to the boil, pour it into the dry ingredients and knead to a smooth, firm dough.
3. Divide the dough into small balls and keep them under a damp cloth. Roll each one out paper-thin (thin enough to see through) and cut out rounds about 20 cm across, using a plate as a guide.Divide the dough into small balls and keep them under a damp cloth. Roll each one out paper-thin (thin enough to see through) and cut out rounds about 8 in across, using a plate as a guide.
4. Cut leaf patterns into the rounds with a laufabrauð cutter or a small sharp knife, and prick them with a fork.
5. Fry the rounds one at a time in hot tallow, lard or vegetable shortening (about 180–190°C) for a few seconds on each side until light golden. Drain on kitchen paper and press them flat lightly while still hot.Fry the rounds one at a time in hot tallow, lard or vegetable shortening (about 350–375 °F) for a few seconds on each side until light golden. Drain on kitchen paper and press them flat lightly while still hot.