Navajo and pueblo indian fry bread
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | White flour |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Salt |
| 1½ | cup | Warm water |
| 1 | cup | Lard OR oil for frying |
Directions
Mix dry ingredients together. Add warm water to dry ingredients. Knead until dough is soft and elastic and does not stick to bowl. If necessary, add a little more warm water. Shape dough into balls the size of a small peach. Let these sit for 15 minutes. Pat out a bit, pinch edges and then pat back and forth by hand until dough is about ½-¾" thick and is round. Make a small hole in the center of the round. Melt lard in a heavy frying pan. Carefully, put rounds into hot fat, one at a time. Brown on both sides. Drain on paper towels.
Serve hot. Submitted By WESLEY PITTS On 10-15-94
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