Main Ingredients:

4 cups all purpose flour1 tablespoon double-acting baking powder1 teaspoon salt1 1/2 cups warm water1 cup vegetable shortening

Cooking Preparation of the Recipe:

In a bowl whisk together the flour, the baking powder, and the salt, stir in thewater, and knead the mixture on a floured surface until itforms a soft but not sticky dough. Let the dough stand, covered with a kitchentowel, for 15 minutes. Pull off egg-size pieces of the doughand pat and stretch them into 1/4-inch thick rounds. Poke a hole with a fingerthrough the center of each round so that the breads willfry evenly. In a large heavy skillet heat the shortening over moderately high heatuntil it is hot but not smoking, in it fry the rounds, 1 ata time, for 2 minutes on each side, or until they are golden, and transfer thebreads as they are fried to paper towels to drain.Yield: 8 fry breads

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