Indian Fry Bread (Navajo Tacos)

Combine flour baking powder and salt in a large bowl. Pour in milk; mix thoroughly. Pour in warm water gradually kneading dough until soft but not sticky. Cover with plastic wrap and let dough rest about 15 minutes.

Pinch off egg-shaped balls of dough and place on a flat work surface. Roll out into 1/4-inch thick rounds. Make a small hole in the center of each round.

Melt shortening in a deep fryer or large saucepan. Working in batches fry dough rounds in hot shortening until bubbly and golden 1 to 2 minutes per side. Drain on paper towels.