Navajo Fry Bread

This is something my dad has made since I can remember.  He said he had Navajos on the ranch in Flagstaff when he was growing up and they taught him how to make it.  He always made it with self-rising flour, but I never have that stuff, so I just use this recipe.  This is something you always find at the AZ state fair sprinkled with powdered sugar or drizzled with honey.  I like them made into Navajo tacos.  They're really more like a tostado though, so don't ask me who came up with that name. You take the fry bread, spread it with chili, cheese, lettuce, tomatoes, onions,and whatever else you want.

6 c. unsifted bread flour

2 Tblsp. baking powder

1 Tblsp. salt

1/2 c. powdered milk

2 1/2 c. warm water
(I like to cut in 1/4 c. crisco for a much softer bread)

Lard or shortening for frying

Sift together dry ingredients in a large bowl.  Add water gradually and mix with a fork or your fingers until you have a soft dough.  Knead dough about 3 minutes, until texture is fine and dough is elastic.  Cover and let sit for at least 5 minutes.

Make dough balls about the size of golf balls.  Flatten with your hands or a rolling pin on a lightly floured surface.  Use your finger nail and make a hole in the center of each disk of dough (to let the evil spirits out - so say the Navajos).  Fry on both sides till lightly brown and stack randomly on newspaper covered with paper towels on a large cookie sheet.  Put in a 200 degree oven to keep warm.