Instructions: Sift dry ingredients together, cut in lard, add water and knead. Let stand for 20 minutes. Divide dough into 12 uniform size balls.

Stretch each one to about 5 inches in diameter and 1/4 inch thick.

Deep fry at 425 degrees until golden brown. A small hole (finger sized or smaller) all the way through the center of each round will help the dough to puff up.

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