NAVAHO INDIAN FRY BREAD
IN HONOR OF JIM CHEE AND JOE LEAPHORN
(Makes 6)

C. ALL PURPOSE FLOUR

1/2 C. NONFAT, POWDERED MILK

1 T. BAKING POWDER

1/2 TSP. SALT

2 T. LARD OR SOLID SHORTENING

3/4 C. WATER

OIL FOR FRYING

 

 

MIX ALL INGREDIENTS TOGETHER WITH FINGERS, DOWN TO AND INCLUDING SHORTENING,UNTIL COMBINED AND MOISTURE IS EVENLY DISTRIBUTED.

STIR IN.WATER WITH A FORK AND MIX UNTIL DOUGH CLINGS TOGETHER.

TURN DOUGH ONTO A FLOURED BOARD AND KNEAD ABOUT FIVE MINUTES UNTIL SMOOTH AND VELVETY

DIVIDE DOUGH INTO 6 EQUAL BALLS. COVER LIGHTLY WITH TOWEL.

HEAT FRYING PAN TO HOT BUT NOT SMOKING, ABOUT 375o.

FLATTEN BALLS WITH HANDS OR ROLLING PIN.

FRY ONE AT A TIME .
TURN, BROWNING EACH SIDE.

DRAIN ON PAPER TOWELS.

SERVE WITH HONEY OR REFRIED BEANS.