Our daughter, who writes the column in the Abilene paper, and her family arrived here late the past Monday afternoon and left this morning. Again, I'm having withdrawal pains! Anyway, while they were here she asked me for this recipe, so I thought I would send it out again. This is so good served HOT, right out of the skillet with homey drizzled all over it.
Be sure to have plenty of wet paper towels on hand for all of the sticky fingers from the honeythough!

Navajo Fry Bread Recipe - How To Make Navajo Fry Bread
by Cynthia Detterick-Pineda

Fry bread is wonderfully lumpy (puffed here and there).

1 cup unbleached flour (I use regular all-purpose flour)
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying

Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.

Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. NOTE: You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.

Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter. NOTE: Don?t worry about it being round.

Heat the vegetable oil to about 350 degrees F. NOTE: You can check by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast-iron skillet or other large fryer.

Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes.

Indian Fry Bread can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.

http://www.nancyskitchen.com