FOR 10:
2/3 c. whole wheat flour
1 1/3 c. white flour
1 3/4 tsp. baking powder
1/4 c. NFDM powder
3/4 to 1 c. warm water
Vegetable oil
10-inch iron skillet

FOR 20:
1 1/3 c. whole wheat flour
2 2/3 c. white flour
3 1/2 tsp. baking powder
1/2 c. NFDM powder
1 1/2 to 2 c. warm water
Vegetable oil
10-inch iron skillet

Measure and mix flours, baking powder and NFDM powder together in a mixing bowl. Add water to flour mixture. Stir to make a soft dough. Knead until dough has a spring. Form into 1 1/2 inch balls. Cover and let rest 10 minutes. Roll and pat into 5-inch circles. Fry in hot oil until puffy and golden, turning once. Stand upright in pan to drain fat off from bread. Maintain oil at 350 to 375 degrees.