shortening in 5 quart deep pot.
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
and let stand for about 15 minutes.
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 shortening until
bubbles appear on dough, turn over and fry
on other side until golden.