navajo fried bread

INGREDIENTS:

3 1/4 cups all-purpose flour
1 cup nonfat dry milk powder
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons lard, chilled and cut into small pieces
1 cup ice water
1 tablespoon sea salt (optional)
1 cup lard for frying
DIRECTIONS:

In a large bowl mix together flour, non-fat dry milk powder, baking powder, and salt. Cut in 5 tablespoons of the lard into the dry mixture until it resembles fine crumbs. Add the ice water and mix until the dough pulls cleanly away from the sides of the bowl.
Cover with a towel and set aside for 2 hours.
Divide the dough into two large pieces. Shape each piece into a circle. Roll each piece out on a lightly floured board to 1/4 inch thick. Make 2 parallel cuts through the dough without cutting all the way through. Let the dough rest briefly.
Heat the remaining lard in a large cast iron skillet over medium-high heat. Once it is hot, add the first shaped dough. Fry for 4-5 minutes on the first side, until golden, turn over and finish cooking on the second side for 3-4 minutes. Remove the bread from the skillet and drain onto paper towels. Sprinkle with sea salt, if desired. Keep warm while second section cooks.
Cut bread into wedges. Serve warm.

Hmm...I've never seen bread cooked this way, but it sounds really good. I'll definately try this one soon.

I make fry bread, too. I've learned about three different methods, but the following is my favorite.

My fry bread "recipe" is:

unbleached self rising flour
a smidge of extra baking powder
a few pinches of salt
a little bit of sugar
warm water

Gently mix dough until it's like a loose biscuit dough. Cover. Let stand for about 30 minutes.

In a heavy pan (cast iron works well) or a deep fryer, heat your oil to a steady frying temperature. I prefer to use vegetable oil blend. You can use canola, but you really have to watch it (lower smoking temp). Break off a piece of dough. Form a loose ball. Pat it back and forth in your hands to form a round-ish bread. Alternatively, use a floured board and pat the bread to your desired thickness and shape. Place dough (one at a time is best) in hot oil. When it starts to turn golden, flip it. Drain on paper. Best served warm.

I serve frybread with "Indian taco" makings, fruit topping, beans, meat, and soup.