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Hopi Frybread

native, quickbreads, snacks

4 cup white all-purpose flour
5 teaspoon baking powder
1 1/2 teaspoon salt
2 to 2.25 cups water
1 shortening as needed

Mix flour, baking powder and salt in a big bowl. Gradually stir in water to make a soft dough. Stir until dough is smooth and shiny. Cover bowl with a clean towel and set aside for thirty minutes. Shape dough into 16 balls, about the size of an egg, and roll them on a lightly floured board to 1/2 inch thickness or less. Pour shortening 1.5 inches deep in a heavy frying pan and heat until it is just before the smoking point. Place dough into hot fat, turning with a fork when it has browned on one side until it's golden brown on both sides. Drain on paper

Yield: 1 servings

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