Navajo Fry Bread
Submitted by an anonymous diner

Use this traditional Navajo bread as a substitute for taco shells, eat it with chili or simply butter it and top with honey. It is always delicious.

4 cups all purpose flour
1 tablespoon double-acting baking powder
1 teaspoon salt
1 1/2 cups warm water
1 cup vegetable shortening

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 pat and stretch them into 1/4-inch thick rounds. 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. Transfer the breads as they are fried to paper towels to drain.

Yield: 8 fry breads