Serves: 4
Total Calories: 200
Mix dry ingredients in a bowl. Cut in the lard. Add the boiling water and work dough into a ball. Let the dough rest for about 15 to 20 minutes. Preheat the lid of a 12 inch Dutch oven. Roll out the dough until it will fit into the bottom of the 12 inch DO. Pierce with a fork. Bake for about 15 minutes using 6-8 briquets under the Dutch and about 25 briquets on the lid. Serves 4-6.
This Pan De Campo recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.
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