FINAL Pour 1/2-1 inch oil in a large skillet; heat to 375 deg. Pinch off golf ball sized pieces of dough. Flatten and gently stretch out edges turning to form a 5-6" disks, 1/4-inch thick. (You could also roll them out on a lightly floured board, but pulling the dough is
NAVAJO TACOS
FRY BREAD Mix in bowl 3 1/4 cups flour, cup nonfat dry milk powder tb baking powder, 1/2 tsp salt 5 tb chilled lard in small pieces. Slowly dribble in hot water, mixing with fingers into ball that pulls away from sides of the bowl. Add more flour or water as needed to form a dough that is not too sticky. Cover; let rest for 10 minutes. more fun.)
Make a small hole in the middle of each disk, so the frying doesn't balloon dough. Hold in single layer. Gently place in the hot oil pressing down with tongs to submerge. Fry golden brown around edges, then turn and fry golden......only takes a few seconds. Drain on paper towels. Repeat.
CHEF TIP: If time is at a premium, use frozen thawed bread dough, pkg of Rhodes frozen rolls, or even tube of biscuits.
VARY Native American bread is also great served with honey, jam, butter. Or toss in cinnamon sugar.