In a large bowl, stir together flour, dry milk, baking powder and salt.
With your fingers, work in shortening until it is not visible.
With a fork, gradually stir in enough water to form a soft dough.
On a lightly floured surface knead until smooth and springy, about 5 minutes
Form into a 6 inch roll
Let rest uncovered for 45-60 minutes.
Slice cross wise in 6 1 inch pieces. Form each into a ball.
On lightly floured surface, with a floured rolling pin, roll each ball into a thin 6 inch - less than ¼ inch thick.
Pick up a round of dough; holding it close to edge, start pressing and rotating the round between thumb and fingers. keeping thumbs moving close together.
First press close to edge of the dough, then move thumbs down slightly and continue pressing to stretch and rotate until round is 7 or 8 inches in diameter. Returning to press near edges if necessary.
The round will have uneven spots of thickness.
Repeat on remaining rounds
Heat corn oil in a 10-12 inch electric skillet to 375ºF (enough oil to fill it ⅓ full).
Add one round, with tongs push down often into oil to submerge; fry turning once, until puffed and golden brown.
Keep war in low oven. Repeat with remaining rounds