Mix dry ingredients – flour, baking powder, sugar, and salt – in a large mixing bowl using a large fork.

Work in the butter with your fingers. It’s like making a pie crust.

Add about 1 cup of water to your large bowl by stirring it in with a fork. Add a little more water, about ¼ cup at a time.

Keep stirring until the mixture forms a soft dough.

Sprinkle flour on the counter and transfer the dough. Knead the dough for a few minutes to allow the ingredients to blend and gluten to form. You may have to add a few sprinkles of flour at a time to keep the dough from becoming too tacky or sticky. If you under knead the gluten will not have a chance to form a good dough. If you over-knead the dough will be rubbery.

Allow the dough to rest for 30 minutes.

Flour your hands and your counter-top. Make about 12-15 round balls of dough and set them aside.

Heat the oil in your frying pan. While the oil is heating, use a rolling pin to flatten out each ball. Do not flatten them too much or they will be like crackers. When a drop of water pops in the pot it is ready for frying.

Fry a few at a time in the hot oil. Do not overcrowd the pot – that will make them greasy. When the underside is golden brown, flip it over. Do not flip each over more than once. I use tongs like a preacher uses the Bible. Tongs are great for frying because they don’t poke the food. Fry each until both sides are golden brown.

Drain each on a cooling rack.