Fry Bread

This bread is used as the basis for Navajo Tacos and can also be folded over a stuffing and eaten as a sandwich. At special events through the Southwest they are cooked by Native Americans in large round pots over open mesquite fires.

Ingredients

• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1 tablespoon shortening, lard orvegetable oil
• 1 teaspoon salt
• 3/4 cup warm water

Instructions

1. Measure dry ingredients into a deep mixing bowl.
2. Add shortening and knead with hands until dough is in small pea-size pieces.
3. Add warm, not hot, water and knead with hands until dough is smooth and leaves sides of bowl. Knead at least 5 minutes.
4. Cover with a clean dish towel, and place in a warm place to rise for 30 minutes. This is the secret for tender fry bread — kneading and resting.
5. Divide dough into portions about golf-ball size and pat, slap, or roll out as round as possible, 1/4 inch thick.
6. Fry in hot shortening or oil about 1 inch in depth. Fry both sides until light golden, not dark brown.
7. Top with refried beans, confectioners' sugar or honey.

Attribution

Photo credit: mmmyoso on Visualhunt.com