Navajo and pueblo indian fry bread

Yield: 12 servings

Measure Ingredient
4 cups White flour
1 tablespoon Baking powder
1 teaspoon Salt
1½ cup Warm water
1 cup Lard OR oil for frying

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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