Recipe
Preparation
A dough is prepared by mixing 4 cups of flour with sufficient salt and water. The dough is covered with a cloth and left to rest in a cool, shaded place for two to three days. At the end of the third day, water is added to the rested dough and mixed until it reaches the consistency of boza. The dough is then divided into two portions, and a small amount is reserved for use as starter. Additional flour is added to the remaining portion to obtain a loose dough, which is then left to ferment for two hours.
Once fermented, the dough is baked in a preheated oven for approximately one hour.