A delightful little snack! These are very similar to Navaho Fry Bread (or where I come from in Utah "scones") except they are baked rather then fried.
We had ours with butter/ham/honey/honeybutter. They would also be delicious with a mixture of cream cheese and guava jelly. (I've had the Goya brand, which is usually found in the hispanic section at the grocery store)
2. In a large bowl: 2 3/4 cup of flour, 1 teaspoon of salt, 2 tablespoons of sugar. Add the yeast mixture, 3/4 cup of milk, 1 large egg (room temp), and 2 tablespoons melted shortening. Beat until smooth, about 1 minute.
3. Knead on a floured work surface, about 10 kneads. Dust with flour 1 tablespoon at time if needed. The dough should be really soft.
4. Place in a greased container, turning to coat. Cover with plastic wrap. Let rise at room temperature about 45 minutes, or in the fridge for 2 hours. (The dough may be refrigerated up to 48 hours, but should be deflated daily).
5. Twenty minutes before baking preheat oven to 500 F. Parchment line two baking sheets. gently deflate dough and divide into four portions. Roll each portion until 1/8-1/4 inch thick. Fold the dough in half and reroll. Do this twice. If it starts to be to hard to handle let it rest for a few minutes.
With a knife (or pizza cutter) cut each section into 6 squares, oblongs, triangles, or diamonds. Each shape should be 2-3 inches. Place on lightly floured baking sheet and cover loosely with plastic wrap. The dough can stay at room temperature for up to 5 minutes. It it takes you longer then that to cut them then you should keep them in the fridge until ready to bake. You can also refridgerate them overnight if you would like.
Place on the parchment lined baking sheets at least one inch apart. Bake one pan at a time 8-10 minutes on the center rack. They should be puffed and brown. Serve warm.