Navajo Fry Bread

Cornmeal or flour for dusting board

4 cups all-purpose flour

3 tsp. baking powder

1 tsp. salt

1-1/3 cups warm water, approximately

Oil or lard for deep frying

Cook's note: Fry bread may be wrapped airtight and frozen up to 3 months. Reheat in a foil packet in a 350-degree oven for 15 minutes. Just before serving, open the foil to allow the fry bread to dry out on the outside.

Preliminaries: Lightly dust a board with cornmeal or flour.

1. In a large mixing bowl, combine 4 cups flour, the baking powder and the salt. Add warm water in small amounts, stirring constantly with a wooden spoon, until the mixture reaches the consistency of bread dough.

2. Knead thoroughly until smooth and elastic, cover the bowl, and let the dough rest for 10 minutes.

3. Heat 2-3 inches of oil or lard in a deep fryer or large, deep frying pan to 400 degrees. Pull off 2-inch round pieces of dough and roll out 1/4-inch thick and 8-10 inches round on a board lightly dusted with cornmeal or flour. Punch hole in center of each piece with a finger.

4. Fry bread rounds, one at a time, on each side until golden (about 1 minute per side).

Presentation: Serve hot, sprinkled with powdered sugar or ground cinnamon/sugar combination, or drizzle with honey. Use fry bread as a base for Navajo tacos or as an accompaniment to chili.

Yield: About 15

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