250 gr of all plain flour,
12 gr of brewer’s yeast in half a glass of luke-warm water with a pinch of salt
Knead the flour and the water so as to obtain quite a stiff dough such as to be smoothed with a rolling-pin. Let the dough sit for 40’ covered by a clean gauze.
Cut two cakes and roll them with the pin so as to bring them to a thickness of about 1 cm. Let them sit for another 40’. Pierce the cakes with a fork and cook in the oven at 220° C for 30’.
Cool, close in a bag and put into the fridge.