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Cook2 hrs 20 mins
- Combine the flour, powdered milk, baking powder and salt and sift them into a deep bowl.
- Add the 2 tablespoons of lard bits and, with your fingertips, rub the flour and fat together until the mixture resembles flakes of coarse meal.
- Pour in the water and toss the ingredients together until the dough can be gathered into a ball.
- Drape the bowl with a kitchen towel and let the dough rest at room temperature for about 2 hours.
- After the resting period, cut the dough into three equal pieces.
- Then, on a lightly floured surface, roll each piece into a rough circle about 8 inches in diameter and 1/4 inch thick.
- With a small sharp knife, cut two 4- to 5-inch long parallel slits completely through the dough down the center of each round, spacing the slits about 1 inch apart. In a heavy 10-inch skillet, melt the remaining pound of lard over moderate heat until it is very hot but not smoking.
- The melted fat should be about 1 inch deep, add more lard if necessary.
- Fry the breads one at a time for about 2 minutes on each side, turning them once with tongs or a slotted spatula.
- The bread will puff slightly and become crisp and brown.
- Drain on paper towels and serve warm.