1 ⅔ cup milk
1 ½ tablespoons shortening
1 tablespoon yeast
½ teaspoon kosher salt
1 ½ tablespoons sugar
1 large egg, beaten
4 cups bread flour
1 ½ cups oil (vegetable or canola)
Scald milk and shortening in a small saucepan. Remove from heat and cool until slightly warm.
Combine yeast, salt, and sugar in a bowl and set aside.
Once cooled, transfer milk mixture to a large mixing bowl. Add yeast-salt-sugar mixture to milk along with one egg, beaten, and 1 ½ cups flour. Use a wooden spoon or bread attachment on an electric mixer on low speed to form into a dough. While mixing, add 1 more cup of flour. Slowly add remaining flour until dough no longer sticks to side of bowl (add more flour if needed). Remove dough from mixer and form into a ball.
Transfer dough into a new bowl, lightly greased, and cover with plastic wrap or a towel. Place bowl in a warm spot to rise. Dough is ready once it has doubled in size.
Place paper towels on a baking sheet to drain cooked dough.
Add oil to a large skillet and heat to medium. Pull off a generous handful of dough and roll gently to form into an oval shape.
Cook dough on first side until just golden, approximately 60-90 seconds, then flip and cook an additional 60 seconds or so. Use tongs to remove from frying pan and place on prepared baking sheet to drain.