Corn oil
1/3 c. dry milk powder
1 tsp. salt
3/4 c. warm water
2 c. flour
2 tsp. baking powder
1 tbsp. shortening

Fill a 10 or 12 inch electric skillet 1/3 full with oil. In a large bowl, stir together flour, dry milk, baking powder and salt. With your fingers, work in shortening until it is not visible. With a fork, gradually stir in enough water to form a soft dough. On a lightly floured surface, knead until smooth and springy, about 5 minutes. Form into a 6 inch roll. Let rest uncovered for 45 to 60 minutes. Slice crosswise into six 1-inch pieces, form each into a ball. On a lightly floured surface, with a floured rolling pin, roll each ball to a thin 6-inch round, less than 1/4 inch thick. Pick up a round of dough, holding close to the edge, start pressing and rotating the round between thumbs and fingers, keeping thumbs moving close together. First press close to edges of the dough, then move thumbs down slightly and continue pressing to stretch and rotate until round is 7 or 8 inches in diameter, returning to press near edges if necessary. The round will have uneven spots of thickness. Repeat with remaining rounds. Meanwhile, heat the oil in the skillet to 375 degrees. Add one round, with tongs push down often into oil to submerge, fry, turning once, until puffed and golden brown. Keep warm in a low oven. Repeat with remaining rounds.