4 T. sugar                                                                    tomatoes chopped
                    1½  c. milk                                                                  shredded lettuce
                    4 c. self-rising flour                                                     chopped onions
                    1 can corn drained                                                      sour cream
                    corn oil                                                                       shredded cheese
                    chili                                                                            salsa

Mix dry ingredients.  Add milk and corn and mix until dough sticks together.  Then cover with cloth and allow to sit about 30 minutes.  Take dough and knead on floured board a few times (not too much).  Take up a piece and roll into a ball and pull flat about the size of a small pancake.  Heat oil in deep skillet or deep fat fryer and when hot, gently place dough into oil and brown on both sides.  Drain on paper towel.  About 1 dozen- 7” breads.

Top with chili, vegetables, sour cream, cheese and salsa.

Bread can be eaten alone with powdered sugar and honey!