Navajo Fry Bread

3 cups unbleached flour, sifted
1 Tbs. baking powder
1/2 tsp. salt
1 ½ cup warm water or milk
oil for deep frying

Combine ingredients in a large mixing bowl and knead until smooth and soft, but not sticky.

Be careful not to overwork the dough, or it will become tough and chewy.

Brush a tablespoon of oil over the finished dough and allow it to rest 30 minutes to an hour in a bowl covered with a damp cloth. After the dough has rested, heat oil in a broad, deep frying pan at 350º-375º. Pull off egg-sized balls of dough and quickly roll, pull, and path them out into large, plate-sized rounds. They should be thin in the middle and about 1/4 inch thick at the edges. Carefully ease each piece of flattened dough into the hot oil. Using a long-handled cooking fork or tongs, turn the dough one time. Allow about 2 minutes cooking time per side or until golden brown, lift from oil, shake gently to remove bulk of oil, and place on wire rack to finish draining.

Serve hot with honey, jelly, powdered sugar, or various savory toppings such as for tacos.

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