2. Stir in water with a wooden spoon, then mix by hand until all the ingredients are blended. If too sticky to manage, add a little more flour.

3. Form dough into a ball and let stand a few minutes.

4. Pinch off a piece of dough the size of a lemon and roll into a small ball. Dust ball lightly with flour.

5. Pat ball down into a flat circle, like a pancake, then quickly flip back and forth between the palms of your hands so it thins and spreads until it is the size of a saucer. Set aside.

6. Heat 2 cups of oil or shortening in a saucepan.

7. Test oil to see if it is hot by dropping a pinch of dough in the oil - if the dough sizzles, the oil is ready.

8. Starting from the side of the saucepan farthest away from you, lay the dough down carefully so that it will lie flat on top of the oil. The dough will brown quickly and puff up. Turn the fry bread over with a long-handled fork and brown other side.

9. Remove from saucepan and place on paper towel to drain oil.

10. Repeat from step 4 until all dough is used up. Make sure oil does not get too hot. Test with a small piece of dough. If the test dough burns rapidly, take the pan off the heat for a minute or two. Makes about 8 pieces.