1 pkg. dry yeast
3 cups warm water
1 tbsp. sugar
1 tbsp. salt
6 cups flour
2 tbsp. oil
1/2 cups cornmeal

Dissolve yeast in warm water (110°F). Stir in sugar and salt. Set aside for 5 minutes to allow yeast to foam. Add flour and oil; stir flour into liquid mixture.

Turn dough out onto a lightly floured work surface and knead until texture is smooth (about 5 minutes).

Put dough into greased bowl, cover, and allow to rise until doubled in size (about 90 minutes).

When doubled, punch dough down and knead in 1/2 c. cornmeal. Knead until smooth (about 3 minutes).

Separate dough into two balls. Work with one ball at a time. Cover resting ball with towel. Roll dough into 12 inch diameter circle, 1/2 inch thick. Cut into 2 inch squares.

Let pieces of dough rest while oil heats in an iron skillet to the boiling point (about 365°F).

Fry 5 to 6 pieces at a time until golden brown, just a few moments. If there are leftovers, warm for breakfast and shake in powdered sugar.