Preparation time 30 minutes
Resting time 2 hours
Makes 20 rounds of dough, 14 cm (51/2 inches) across
How To Make Classic Dough
325 g unsalted butter
1 kg plain flour
25 g salt
350 ml water
1. Cut 325 g (11. oz) of unsalted butter into small cubes. Sift 1 kg (2 lb 4 oz/62⁄3 cups) of plain (all-purpose) flour into a large bowl. Add 25 g (1 oz) of salt and the cubes of butter.
2. Rub the butter into the flour and salt with your hands until you have a sandy texture with no lumps.
3. Add 350 ml (12 fl oz) of water and combine with the flour mixture using your hands. Add a little more water if necessary. Knead the dough on a lightly floured work surface for 10-15 minutes.
4. Form into a ball. Wrap in plastic wrap and refrigerate for 2 hours.
Recipes and images from Argentinian Street Food by Enrique Zanoni and Gaston Stivelmaher, published by Murdoch Books, rrp $29.99, photographed by Akiko Ida.