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| What You Need: |
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2 cups unsifted flour
½ cup dry milk solids
2 teaspoons double-acting baking powder
½ teaspoon salt
2 tablespoons lard, cut into ½-inch bits, plus 1 pound lard for deep frying
½ cup ice water
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| How To Cook: |
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1. Combine the flour, dry milk solids, baking powder and salt, and sift them into a deep bowl. Add the 2 tablespoons of lard bits and, with your fingertips, rub the flour and fat together until the mixture resembles flakes of coarse meal.
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2. Pour in the water and toss the ingredients together until the dough can be gathered into a ball. Drape the bowl with a kitchen towel and let the dough rest at room temperature for about 2 hours.
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3. After the resting period, cut the dough into three equal pieces. Then, on a lightly floured surface, roll each piece into a rough circle about 8 inches in diameter and ¼ inch thick.
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4. With a small sharp knife, cut two 4- to 5-inch-long parallel slits completely through the dough down the center of each round, spacing the slits about 1 inch apart.
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5. In a heavy 10-inch skillet, melt the remaining pound of lard over moderate heat until it is very hot but not smoking. The melted fat should be about 1 inch deep; add more lard if necessary.
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6. Fry the breads one at a time for about 2 minutes on each side, turning them once with tongs or a slotted spatula. The bread will puff slightly and become crisp and brown. Drain the Navajo fry bread on paper towels and serve warm.
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| Serving Size: three 8-inch round breads |
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