Navajo Fry Bread

Navajo Fry Bread 2 cups AP flour 4 teaspoons baking powder 2 tbsp powdered milk 1/2 teaspoon Salt Shortening or Manteca (John Morrell Snow Cap Lard) 2/3 cup warm water Combine flour, baking powder, powdered milk, and salt in a large mixing bowl. Add warm water to flour mixture and work into a smooth and elastic dough. Divide dough into balls of desired size.* On a board ligthtly dusted with cornmeal or flour, roll out each ball of dough into a 1/4-inch thick circle. Cut a hole in the center of each circle. (important) frybread. Heat 2 inches of shortening in a heavy pan at a medium-high heat (oil temp should be about 350 degrees). Fry the dough in the Shortening, one circle at a time, until golden on both sides, turning once. Drain on absorbent towels.