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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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