In a bowl, add the flour and make a well in the center. Add the yeast with a little warm water. Let the yeast foam (if using fresh yeast), then mix and knead into a smooth, elastic dough. Place in a bowl and let rise until doubled in size.

In another bowl, add the flour and make a well in the center. Add the sugar, shortening, and crumbled yeast if using fresh yeast, along with a little warm water. Sprinkle the salt around the edge of the flour, making sure it doesn’t touch the yeast.

Once the yeast has foamed and the starter is ready, add the water and the starter to the dough. Knead until you have a smooth, elastic dough with small bubbles.

Divide the dough into balls of about 100 grams each. Roll each ball with a rolling pin into an oval shape like pambazos, making sure they’re not too thin.

Place the shaped dough on a baking sheet lined with parchment paper or greased, so they don’t stick. Let them rest until they double in size.

Once risen, lightly dust with flour and bake at 350°F (180°C) for about 15 minutes or until golden brown. Enjoy the freshly baked pambazos! For Day of the Dead, fill them as you like.