Piaya Breads Recipe

In a large bowl, mix 2 cups of all-purpose flour and ½ teaspoon of fine salt. Cut in ½ cup of shortening using a pastry cutter or bread knife until it forms small pieces.
Combine 2 tablespoons of vinegar with ½ cup of cold water. Gradually add 6 tablespoons to the flour mixture (1 tablespoon at a time). Mix with a wooden spoon until it forms a crumbly dough. If it's too dry, add more cold water, one tablespoon at a time.
Tip the crumbly dough onto a surface, press together to form a ball, and knead until it becomes a proper dough. Do not over-knead. Let it rest for 15-20 minutes.
While waiting, prepare the filling. Mix the ingredients for each filling type. For the muscovado filling, add water gradually until it reaches a soft but firm consistency. Roll the filling into a log and divide it into 16 pieces.
Roll the dough thinly into a rectangle (½ cm). Cut it lengthwise into 2 equal parts.
Spread a thin layer of shortening over the dough. Roll each cut tightly to form a cylinder, then cut into 16 pieces. Rest for 5-10 minutes.
Flatten a piece of dough, wrap it around a ball of filling, and pinch the edges together. Roll in your palms, then dip one side in sesame seeds.
Flatten the wrapped dough to a thin disk. Heat a pan and cook the flat dough for 3-4 minutes on each side until light brown. Repeat for the rest.
Serve warm and enjoy with coffee or tea.