Mix dry ingredients together. Add warm water to dry ingredients. Knead until dough is soft and elastic and does not stick to bowl. (If necessary, add a little more warm water. ) Shape dough into balls the size of a small peach. Let these sit for 15 minutes. Pat out a bit, pinch edges and then pat back and forth by hand until dough is about 1/2 to 3/4" thick and is round. Make a small hole in the center of the round. Melt lard in a heavy frying pan. Carefully, put rounds into hot fat, one at a time. Brown on both sides. Drain on paper towels. Serve hot.
RECIPE CLIPPED By: Jim Bodle 8/92