Navajo fry bread

Yield: 8 Fry breads

Ingredients:

4 c All-purpose flour
1 tb Double-acting baking powder
1 ts Salt
1 1/2 c Water
1 c Vegetable shortening

Instructions:

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 oat and stretch them into 1/4-inch thick rounds. Poke a hole witha 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. Source: Gourmet Magazine : April 1993 : Pg. 193-194 From the collection of K. Deck