In the bowl of a stand mixer fitted with a dough hook, add flour. In a liquid measuring cup, whisk the eggs, milk, water, and salt until well combined. Add the shortening and gradually pour in the milk mixture and knead at medium speed until smooth and the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook, about 5 to 10 minutes.

Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil on all sides. Cover with plastic wrap and let it rest for 15 to 30 minutes.

On a lightly floured smooth surface, roll out half of the dough to a thickness of about ¼ inch. Then, using a pizza cutter or a sharp knife, cut strips of dough into rectangles or diagonal, approximately 2 inches wide by 4 inches long, or cut any shape you desire.

Place a sheet of plastic wrap over the rolled-out dough. The dough must stay moist. Set up a paper towel-lined sheet tray to place the Paraguayan Frybread when they come out of the oil.

Make the Coating: In a small bowl, combine the sugar and cinnamon to coat Paraguayan Frybread. Heat 3 to 4 inches of oil in a straight-sided heavy saucepan until a deep-frying thermometer registers 350 degrees F. Fry the Paraguayan Frybread just a few at a time for 2 minutes on each side until puffy and golden brown.You can fry two or more Frybread at a time; just don't overcrowd the pan.

Using a slotted spoon or spider, transfer the Paraguayan Frybread to the prepared baking sheet.While Paraguayan Frybread is still warm, toss them in the cinnamon-sugar mixture to coat. Paraguayan Frybread is best served warm.