500 g flour, plus more for work surface
1 sachet (7 g) dried yeast
1 teaspoon salt
1 tablespoon granulated sugar
250 ml milk, lukewarm
100 g pork rinds, ground
1 egg
1 egg for egg wash
coarse salt for sprinkling
Knead all the ingredients for the dough together for about 5 minutes. Leave the dough in the bowl, flour it lightly, cover with a clean tablecloth and let it rise for 1 hour in a warm place.
Take the dough out onto a lightly floured work surface and using a rolling pin roll out a square shape. Fold the dough into a third, fold the remainder in half and in half again. Roll the dough out again and repeat the folding process. Roll out for the last time to a thickness of about 3 cm, use a sharp knife to make a shallow grid cuts on the surface. Use a round cutter to cup out circles and transfer them onto a baking tray lined with baking paper. Leave to rise for 15 minutes.
Preheat oven to 120°C.
Before placing pagatche in the oven brush the surface with egg wash and sprinkle with coarse salt.
Bake for 15 minutes or until golden brown.