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FryBread (Navajo)


4 cups all purpose flour (Self Rising Gold Medal works the best)
1 tablespoon double acting baking powder
1 teaspoon salt
1 1/2 cups luke warm water
1 cup vegetable shortening (yes you can use good old fashioned lard)


Whisk together the flour, the baking powder, and the salt. Make sure you do this in a bowl it gets all over the place if you try to whisk it on the counter top.

Stir in the water (you want it dry enough so that if you knead it with flower on your hands it will not stick to your hands. I usually add 1 cup of the water and add the rest as I knead the dough in the bowl and it needs it.. After a couple of times it is easy to get it right. If people want to know why you are making so much frybread tell them I said practicing is important.

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 a piece of the dough about the size of a egg and pat and stretch them into 1/4 thick inch rounds. It should be as big around as a flour tortilla. (That way you can get more of the good stuff on the fry bread). Remember don't make it so big it won't fit in your skillet.

Poke a hole with a finger through the center of each round so that the breads will fry evenly. (Optional I don't do it. Everytime I do when I get all the good stuff on the fry bread it comes out the hole and gets all over my hand and I have to lick it off.)

In a large heavy skillet heat the shortening over moderate high heat until it is hot but not smoking

Fry the rounds, 1 at a time, for a coupleminutes on each side, or until they are golden brown

as the bread is fried place it on paper towels to drain. Here is the important part. Watch the bread on the paper towels because if there is anyone else in the house when you make this it will dissapear right off the plate.

No put what ever you want on the fry bread. That is the fun part.

This will make about 8 pieces depending on how big around you make them.