Cameron Trading Post Navajo Fry Bread
Combine 6 cups unsifted flour 1 tablespoon salt 2 tablespoons baking powder 1/2 cup instant non-fat dry milk in bowl. Add enough 2 3/4 cups lukewarm water to make a soft dough. Knead thoroughly. Pinch off a ball of dough about the size of a large egg
Shape it round and flat with a small hole in the middle. Work it back and forth from one hand to the other to make it thinner and thinner. Stretch gradually to a diameter of about nine inches. Heat fat at least an inch deep in a heavy iron skillet. Drop thin rounds of dough into hot fat and fry to a light brown on one side. Then turn and fry other side. As it fries, the bread puffs up and becomes light.
FINAL Liftout; drain each piece on paper towel. Makes about 18 to 24 pieces, about nine inches across. Fill w/ toppings.
Navajo fry bread, a fresh, springy bread dough that is patted flat and deep fried to a golden brown, smothered with a spicy combination of ground beef and beans, and topped with chopped green chile, fresh lettuce and tomato, and tangy cheddar cheese.
Awesome.