Put enough melted lard or oil in a deep-fryer to reach a
depth of 2 to 3 inches
Heat lard or oil (lard is tradition-
al) to 400F.
Combine flour, baking powder and salt
Add 1/2 cup
warm water and continue adding water to reach the con-
sistency of bread dough; more water may be needed.
Tear off balls of dough
Roll out balls on a board lightly
dusted with cornmeal or flour until each is 1/4 inch
thick.
Punch a hole in the center of each piece; the hole is a
traditional mark of fry bread and comes from the Navajo
custom of sticking a branch into the bread and lowering
it into the hot oil.
Fry one bread at a time, turning each as soon as it
becomes golden
Drain on absorbent paper towel and
serve hot with honey or dusted with powdered sugar
