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Navajo & pueblo indian fry bread

Yield: 1 Servings

Ingredients:

• 4 c White flour
• 1 tb Baking powder
• 1 ts Salt
• 1 1/2 c Warm water
• 1 c Lard for frying (or your

Instructions:

-choice of oil) 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 1/2 to 3/4" 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. RECIPE CLIPPED By: Jim Bodle 8/92

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