4 Cup all-purpose flour	1 1/2 Cup water
1 Tbsp double-acting baking powder	1 Cup vegetable shortening
1 Tsp salt

In a bowl whisk together the flour, the baking powder, and the salt, stir in the water, and knead the mixture on a floured surface until it forms a soft but not sticky dough. Let the dough stand, covered with a kitchen towel, for 15 minutes. Pull off egg-size pieces of the dough and pat and stretch them into 1/4-inch thick rounds. Poke a hole with a finger through the center of each round so that the breads will fry evenly. In a large heavy skillet heat the shortening over moderately high heat until it is hot but not smoking, in it fry the rounds, 1 at a time, for 2 minutes on each side, or until they are golden, and transfer the breads as they are fried to paper towels to drain. Server with taco meat, lettuce, cheese, salsa, guacamole and a dap of sour cream for great navajo tacos!

If you want to make sweet dessert scones, reduce salt to 1 tsp and at 1 tbls sugar. Fry as directed and serve with honey butter.