2 lbs lard or 2 quarts oil
3 cups sifted flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup warm water
Melt lard in 5 quart deep pot. Combine flour, baking powder, and salt in
a large mixing bowl. Add warm water in small amounts and knead dough
until soft but not sticky. Sometimes more flour or water will be needed.
Cover bowl and let stand for about 15 minutes.
Pull off large egg-sized balls of dough and roll out into rounds about
1/4 inch thick. Punch hole in center of each round, piercing several
times with fork, to allow dough to puff. In a heavy skillet fry rounds
in lard or other shortening until bubbles appear on dough, turn over and
fry on other side until golden.
