Navajo Frybread

• 2 c. flour (Blue Bird is best and is not available locally...Utah; any brand of flour will do)
• 1 c. warm water
• 1/2 tsp. baking powder
• lard

1. Preheat lard to 200u0b0 or until it starts to smoke (I use cooking oil).
2. Mix all ingredients, except water, in medium size bowl.
3. Add water and knead until dough forms a ball.
4. Continue to add a little water, if necessary, to make a nice smooth texture, not sticky. (Let dough set at least 5 minutes.)
5. Puff off a piece of dough a little larger than a walnut.
6. Pat in hands to make it thin and flat.
7. Place slowly into preheated oil.
8. Turn when a bubble forms in the center or when the edges start to turn golden brown.
9. Brown the other side, remove to a paper towel.
10. You may eat the bread in the traditional Navajo way, by sprinkling with a little salt or spread with margarine and add cinnamon, sugar, honey, jam or powdered sugar; enjoy!

flour, water, baking powder, lard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=738841 (may not work)