Navajo Fry Bread
Ingredients:
4 cups all purpose flour
1 tablespoon double acting baking powder
1 teaspoon salt
1 1/2 cups luke warm water
1 cup vegetable shortening
Directions:
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 pat and stretch them into 1/4 thick inch 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 moderate high heat until it is hot but not smoking, in it fry the rounds, one 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.
Yield: 8
4 cups all purpose flour
1 tablespoon double acting baking powder
1 teaspoon salt
1 1/2 cups luke warm water
1 cup vegetable shortening
Directions:
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 pat and stretch them into 1/4 thick inch 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 moderate high heat until it is hot but not smoking, in it fry the rounds, one 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.
Yield: 8
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