This recipe for Navajo Fry Bread, by Kathy Ravenberg, is from The DeRyke Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 C flour (Bluebird Flour if available) 1/4 C Baking Powder 1/2 T salt 3 C (plus or minus) warm water 1/2 C powdered milk
Mix dry ingredients. Add water a little at a time until soft smooth dough. Let rest a few minutes-covered. Pinch off a piece just larger than a golf ball. Pat out until very thin and round. Fry in hot oil, turning once.
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