Navajo Fry Bread
|All-purpose flour||2 Cup (32 tbs) (Unsifted)|
|Baking powder||4 Teaspoon|
|Warm water||2⁄3 Cup (10.67 tbs) (Or More)|
1 Put enough melted lard or oil in a deep-fryer to reach a depth of 2 to 3 inches. Heat lard or oil (lard is traditional) to 400°F.
2 Combine flour, baking powder and salt. Add 1/2 cup warm water and continue adding water to reach the consistency of bread dough; more water may be needed.
3 Tear off balls of dough. Roll out balls on a board lightly dusted with cornmeal or flour until each is 1/4 inch thick. Punch a hole in the center of each piece; the hole is a traditional mark of fry bread and comes from the Navajo custom of sticking a branch into the bread and lowering it into the hot oil.
4 Fry 1 bread at a time, turning each as soon as it becomes golden. Drain on absorbent paper and serve hot with honey or dusted with powdered sugar.