Title: Hopi Frybread
Categories: Amerind Quick
Yield: 1 Servings
| 4 | c | White all-purpose flour |
| 5 | ts | Baking powder |
| 1 1/2 | ts | Salt |
| 2 | | To 2.25 cups water |
| | | 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