Instructions:

1. Prepare the Dough:
   • In a mixing bowl, combine the flour and water. Mix with a fork until a dough forms. The dough should be soft but manageable, with no dry flour remaining.
2. Roll Out the Dough:
   • Generously flour your hands and a bread board or clean surface. Turn out the dough onto the floured surface.
   • Roll out the dough to a thickness of about ¼ inch. The dough will be sticky, so keep your hands and the rolling surface well-floured to prevent sticking.
3. Cut and Shape the Cakes:
   • Using a knife or dough cutter, cut the rolled dough into 2-inch squares. This will yield about 20 cakes, depending on the size and shape of your dough.
4. Fry the Cakes:
   • In a large skillet, render beef fat over medium heat until it’s hot and shimmering. If you don’t have beef fat, you can substitute with lard or another cooking fat, though beef fat provides the most authentic flavor.
   • Carefully add the squares of dough to the hot fat, being careful not to overcrowd the pan. Brown the cakes slowly on both sides, turning as needed, until they are golden and crisp.
5. Season and Serve:
   • Once fried, remove the cakes from the skillet and drain them on paper towels. Sprinkle with salt to taste while they’re still warm.
   • Serve immediately for the best texture and flavor. These fried cakes are delicious on their own or served alongside a hearty soup or stew.