2 c. all-purpose flour
1 tbsp. baking powder
1 tsp. sea salt
1 tbsp. vegetable oil
3/4 c. warm water
Oil for frying

Mix dry ingredients together, then stir in oil and water and mix until smooth (a processor will do this in a minute). Knead lightly for a minute until dough is elastic but don't work too hard or it won't roll out. Shape dough in a ball, put in a plastic bag and refrigerate for one hour.

Pinch off 12 balls of dough, flatten them with your hand, and roll them into 3 to 4 inch circles. Roll again to make circles as thin as possible, 7 to 8 inches in diameter. The thinner they are, the better they will puff in the oil. Poke a hole in the center with your finger.

Dust the tops lightly with flour while the oil heats in a wok or deep skillet to 375 degrees. Slip rounds one at a time into the oil to brown about 1 minute per side, turning them with tongs or a slotted spatula. Drain on paper towels and sprinkle with powdered sugar. Or drip honey over the top or spread with honey butter. Makes 12 circles of bread. (Recipe for honey butter follows.)