Mix dry ingredients in a bowl. Slowly add in hot water a little at a time, mixing with fingers until it forms a ball that pulls away from sides of the bowl.
Add more flour or water as needed to form a dough that is not too sticky. Cover and let the dough rest for 10 minutes. Pour 1/2-1 inch oil in a large skillet. Set a thermometer on the edge of the skillet and heat to 375 degrees F.
Meanwhile, pinch off golf ball sized pieces of dough. Flatten the balls and gentle stretch out the edges while turning to form a 5-6 inch disks, 1/4-inch thick. (You could also roll them out on a lightly floured board, but pulling the dough is more fun.)
Make a small hole in the middle of each disk, so the dough doesn't balloon up. Lay them out in a single layer so they don't stick together.
Gently lay dough disks in the hot oil pressing down with tongs so the oil goes over the top of the dough. Fry until golden brown around edges, then turn over and cook until the color matches. This only takes a few seconds. Place on paper towels to drain. Repeat until all the dough disks are cooked.
NOTES: I tested this recipe with all-purpose, whole wheat, and bread flour. They all came out great! I preferred the texture of the dough made with bread flour.