This bread is used as the basis for Navajo Tacos and can also be folded over a stuffing and eaten as a sandwich. At special events through the Southwest they are cooked in large round pots over open mesquite fires by Native Americans.
3 cups all-purpose flour
3 teaspoons baking powder
1 tablespoon shortening, lard or vegetable oil
1 teaspoon salt
3/4 cup warm water
Measure dry ingredients into a deep mixing bowl. Add shortening and knead with hands until dough is in small pea-size pieces. Add warm, not hot, water and knead with hands until dough is smooth and leaves sides of bowl. Knead at least 5 minutes. Cover with a clean dish towel, and place in a warm place to rise for 30 minutes. This is the secret for tender fry bread kneading and resting.
Divide dough into portions about golf-ball size and pat, slap, or roll out as round as possible, 1/4 inch thick. Fry in hot shortening or oil about 1 inch in depth. Fry both sides until light golden, not dark brown. Top with refried beans, confectioners’ sugar or honey.