NAVAJO FRY BREAD - 1
4 cups all purpose flour
1 tablespoon double-acting baking powder
1 teaspoon salt
1 1/2 cups warm 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 pat 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.
Yield: 8 fry breads
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