6 c. unsifted flour
1 tbsp. salt
2 tbsp. baking powder
1/2 c. instant non-fat dry milk
Lukewarm water
Lard or shortening

In a bowl combine flour, salt, baking powder and non-fat dry milk. Add just enough lukewarm water (about 2 3/4 cups) to make a soft dough. Knead thoroughly. Pinch off a ball of dough about the size of a large egg. Shape it round and flat, with a small hole in the middle, then work it back and forth from one hand to the other to make it thinner and thinner, gradually stretching it to a diameter of about 9". (Navajos slap the dough back and forth between the hands in much the way Mexicans make thin flour (tortillas). If in a hurry, you can roll out the dough like pie crust.

In a frying pan, have ready hot fat at least an inch deep. Drop the thin round of dough into the hot fat, and fry to a light brown on one side; then turn and fry on the other. As it fries, the bread puffs and become light and crisp. Drain each piece on a paper towel. Serve hot (on a paper napkin) with butter, jam or honey. Makes about 18 to 24 pieces, each about the size of a 9" plate.

Make it yourself even more easily using refrigerator biscuits from the cardboard cylinders.