4 1/2 c. flour
1 tbsp. baking powder
1 tsp. salt
2 tbsp. powdered milk
1 1/2 c. warm water
1 to 1 1/2 c. oil or shortening for frying

Mix dry ingredients in large mixing bowl. Stir in warm water. Mix and knead with hands for about 5 minutes until a soft dough forms. Let stand 1/2 hour.

Pinch off a piece the size of a lemon; roll into a smooth ball. Pat a ball into a flat circle about 3/4 inch thick while holding between hands. Now pull on edges in a circular motion; keep pulling and turning the dough so it stretches to saucer size. Flip back and forth between palms so it gets thinner and flatter. When it is about 8 inches across, stop, patch up any holes. Repeat with rest of dough.

Fry one at a time, dropping carefully into hot fat. When it puffs up, turn. Drain on paper towels. Navajoes eat it hot with salt sprinkled on. Anglos eat it with jelly or cinnamon sugar sometimes. It is good with the same ingredients we use for tacos (bean-meat mix, lettuce, tomato, cheese, etc.)