4 cups flour (I use 1/2 to 1 cup of whole wheat and 3 or 3 1/2 white)
1 tsp. salt (I use lower sodium sea salt)
1 tbsp. baking powder (1 1/2 tbsp. with whole wheat added)
2 tbsp. powdered milk
1 1/2 cup warm (not hot) water (you may add more in small amounts if needed)
oil or shortening, for frying

Put a large iron skillet on with shortening or oil in it to make it about 1-inch deep. It has to be very hot when frying but not smoking. 1 cup is a good start (I find vegetable shortening works the best.)

Add flour and salt to a mixing bowl with baking powder and powdered milk. Mix it altogether.

Remove all jewelry from your fingers! Pour warm water into the mixture and use your hands to mix into a soft pliable dough. Let it rest a few minutes (about 5) then divide into balls about the size of a ping pong ball or golf ball depending on the size of your skillet.

You can either pat and pull the balls or roll them on a lightly floured board to make a flat round slightly smaller than your skillet.

Carefully drop the rounds into the hot grease/oil and as soon as the top starts forming bubbles turn them over and fry to a soft golden brown. Drain on paper towels.

TO SERVE:

Sprinkle with salt, powdered sugar, cinnamon and sugar mix or drizzle with honey for a warm treat!

FOR NAVAJO TACOS:

Place fry bread on a plate and add cooked drained seasoned pinto beans, chopped lettuce, tomato, chopped onions and shredded cheese and jalapeno peppers if you like them as a meal.

Usually yields between 10 and 12 fry breads.

Submitted by: Autumn Ember Rainwater