Ingredients:

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt
  • 1 cup warm whole milk
  • 1 tablespoon melted shortening
  • 2 cups neutral oil for frying

Instructions:

  1. In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the center and pour in the warm milk and melted shortening.
  2. Use a fork or your hands to bring the dough together until it forms a shaggy ball until no dry streaks of flour remain.
  3. Turn the dough onto a floured surface and knead 3 to 5 times. Stop as soon as it forms a smooth ish ball; over kneading leads to toughness.
  4. Cover the bowl with a clean kitchen towel and let the dough sit undisturbed for 30 to 40 minutes to allow the gluten to relax and flour to hydrate.
  5. Pinch off a golf ball-sized piece of dough and pat it into a flat disc.
  6. Gently pull the edges until the disc is about 1/4 inch thick and 5 to 6 inches wide.
  7. Heat 2 cups of neutral oil in your skillet and heat until it reaches 350°F or a pinch of flour sizzles instantly.
  8. Carefully slide one piece of dough into the oil. Cook for 1 to 2 minutes until the bottom is deep golden brown.
  9. Use tongs to flip the bread and cook for another 1 minute until puffed and golden on both sides. Drain on a wire rack.