2 lbs. lard or 2 qts. oil
1 tbsp. baking powder
1 c. warm water
3 c. sifted flour
1/2 tsp. salt

Melt lard in 5 quart deep pot. Combine 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 needed. Cover bowl and let stand for about 15 minutes.

Pull off large egg size 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 lard or other shortening until bubbles appear on dough; turn over and fry other side until golden.