Ingredients:

  • 3 cups all-purpose flour
  • 1.5 tablespoons baking powder
  • 1 teaspoon fine sea salt
  • 1.125 cups warm whole milk
  • 1 tablespoon melted lard
  • 3 cups vegetable oil for frying

Instructions:

  1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until fully aerated.
  2. Make a well in the center of the dry ingredients and pour in the warm milk (110°F) and optional melted lard. Using your hand or a sturdy spoon, gently fold the flour into the liquid until a shaggy dough forms. Do not overwork the dough.
  3. Cover the bowl with a clean kitchen towel and let the dough rest for 30 minutes to allow the flour to hydrate and the gluten to relax.
  4. Divide the dough into 8 equal portions. On a lightly floured surface, pat or stretch each portion into a flat disc roughly 6-8 inches in diameter.
  5. Heat 1 inch of oil in a heavy-bottomed skillet to exactly 350°F (175°C). Gently slide one dough disc into the oil.
  6. Fry for 1-2 minutes per side until the bread is puffed and mahogany-colored. Remove with tongs and drain on a wire cooling rack.