Navajo Fry Bread

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Steps

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Combine the flour , powdered milk , baking powder and salt and sift them into a deep bowl.

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Add the 2 tablespoons of lard bits and , with your finger.

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Pour in the water and toss the ingredients together until the dough can be gathered into a ball.

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Drape the bowl with a kitchen towel and let the dough rest at room temperature for about 2 hours.

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After the resting period , cut the dough into three equal pieces.

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Then , on a lightly floured surface , roll each piece into a rough circle about 8 inches in diameter and 1 / 4 inch thick.

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With a small sharp knife , cut two 4- to 5-inch long parallel slits completely through the dough down the center of each round , spacing the slits about 1 inch apart.

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In a heavy 10-inch skillet , melt the remaining pound of lard over moderate heat until it is very hot but not smoking.

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The melted fat should be about 1 inch deep , add more lard if necessary.

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Fry the breads one at a time for about 2 minutes on each side , turning them once with tongs or .

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Ingredients

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unsifted flour, lard, powdered milk, double-acting baking powder, ice water, salt