Navajo Fry Bread Recipe

In honor of Sajani's interview this week, I'm posting this recipe for Navajo Fry Bread and also for Ute Tortillas.  The Ute use the same dough that's used in Navajo Fry Bread, but instead it's cooked on the grill or over an open fire. 

Navajo Fry Bread

3 c unbleached flour
2 tsp baking powder
1 tsp salt
1 1/2 c warm water or milk
1 Tbsp oil or shortening
Oil or shortening, for deep frying (omit with the Ute Tortillas)

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, and deep fry in hot oil or shortening.  Usually the Fry Bread is a little larger than the size of your hand. (The fry bread is done when it's golden brown.) 
Makes 10-12 fry breads.

Fry bread is often served with honey or powdered sugar.  I prefer to use it like a taco shell with ground beef, lettuce, tomato, onion, cheese
and salsa.

These recipes come from Beverly Cox and Martin Jacobs' cookbook "Spirit of the Harvest:  North American Indian Cooking."