4 c  Flour
1/2 c  Lukewarm water
2 tb Lard
2 ts Salt
1/2 ts Baking powder

Sift dry ingredients together, cut in lard, add water and knead. Let
stand for 20 minutes. Divide dough into 12 uniform size balls.
Stretch each one to about 5 inches in diameter and 1/4 inch thick.
Deep fry at 425 degrees until golden brown. A small hole (finger
sized or smaller) all the way through the center of each round will
help the dough to puff up.