2 c. unsifted flour
1/2 c. dry milk
2 tsp. baking powder
1/2 tsp. salt
2 tbsp. shortening cut into 1/2 inch bits
1 lb. shortening for frying
1/2 c. ice water

Combine flour, dry milk, baking powder and salt and sift. Add 2 tablespoons shortening and mix with fingertips until like coarse meal. Pour in the water and toss until dough can be a ball. Let rest for 2 hours covered. Then cut dough into 3 equal pieces. Roll each piece into a circle 8 inches in diameter and 1/4 inch thick. With a small sharp knife, cut 2 (4 to 5 inch long) parallel slits about 1 inch apart.

In a heavy 10 inch skillet, melt the shortening over moderate heat until it is very hot but not smoking. The melted fat should be about 1 inch deep; fry the breads one at a time for about 2 minutes on each side, turning them once with tongs or a slotted spatula. The bread will puff slightly and become crisp and brown. Drain the Navajo fry bread on paper towels and serve warm.

Serve refried beans, green chile, lettuce, tomato, cheese, green onion, guacamole, sour cream and meat (optional).