Fry Bread

This bread is used as the basis for Navajo Tacos and can also be folded over a stuffing and eaten as a sandwich. At special events through the Southwest they are cooked in large round pots over open mesquite fires by Native Americans. Fry Bread is often served sprinkled with confectioners' sugar or drizzled with honey. Sometimes chopped onions and chiles are mixed into the dough. The Ute tribe forms the tortillas in the same way as fry bread, but they cook them over a charcoal grill outdoors or over an open fire. This method also makes delicious Fry Bread.

3 cups unbleached flour
2 teaspoons baking powder*
1 teaspoon salt
1 1/2 cups warm water or milk
1 tablespoon vegetable oil or shortening
Oil or shortening, for deep frying

* Use 3 teaspoons of baking powder at high altitudes.

In a mixing bowl, combine all ingredients except oil and knead until smooth. Rub oil or shortening over dough. Cover and let sit for about 30 minutes.

Either pat or roll out enough dough to fit in the palm of your hand in a circle about 1/8-inch thick. Deep fry in hot oil or shortening. Top with refried beans, confectioners' sugar or honey.

Makes 10 to 12 Fry Breads.