Title: Navajo Fry Bread
Categories: Breads
Yield: 8 Fry breads

4 c All-purpose flour
1 tb Double-acting baking powder
1 ts Salt
1 1/2 c Water
1 c Vegetable shortening

In a bowl whisk together the flour, the baking powder, and the salt, stir
in the water, and knead the mixture on a floured surface until it forms a
soft but not sticky dough. Let the dough stand, covered with a kitchen
towel, for 15 minutes. Pull off egg-size pieces of the dough and oat and
stretch them into 1/4-inch thick rounds. Poke a hole witha finger through
the center of each round so that the breads will fry evenly. In a large
heavy skillet heat the shortening over moderately high heat until it is hot
but not smoking, in it fry the rounds, 1 at a time, for 2 minutes on each
side, or until they are golden, and transfer the breads as they are fried
to paper towels to drain. Source: Gourmet Magazine
: April 1993
: Pg. 193-194

From the collection of K. Deck