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["Lynda" <lurine AT com-pair.net>]

Fry bread is never measured <g>  However, that said, the quantities are 
about right.  However, the quantities you list won't make you much.

Traditionally, you'd pinch off pieces somewhere around the size of a 
meatball and roll it in your hand until round.  Then, again depends on the 
maker, you either roll them out to flat discs or you pat them between your 
hands until they are nice and flat.  Now, something most folks don't know 
and which you really need to do inorder to not have an Indian taco bowl 
instead of a flat bread is that you stick your finger in the middle and make 
a hole for the steam to come out.

Back in the day, you'd have used lard for frying.  That was followed by 
Crisco and now folks use veggie oil.  I personally use corn oil because you 
can get it just the right temp, it has a real high smoke point AND it isn't 
an oil that is easily absorbed by whatever you're frying in it, so you don't 
get greasy fry bread.

Lynda
----- Original Message ----- 
From: "Leslie" <cayadopi AT yahoo.com>

> Lynda,
>
> Does this recipe sound about right?
>
> 1 cup unbleached flour
> 1/4 teaspoon salt
> 1 teaspoon powdered milk
> 1 teaspoon baking powder
> 1/2 cup water
> Vegetable oil for frying
>
>
> I had Navajo Fry Bread in Arizona years ago, of course as a Navajo Taco. I 
> pretty sure we were in a resturant on a reservation. I remember that it 
> was good, but had completely forgotten about it until you recently 
> mentioned it..... I also learned since that the story behind its original 
> creation was horrible.