Navajo Fry Bread
4 cups All-purpose flour
1 tablespoon Double-acting baking powder
1 teaspoon Salt
1 1/2 cups Water
1 cup 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 with a 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.