Categories: Breads 
      Yield: 8 fry breads 
  
      4 c  All-purpose flour 
      1 tb Double-acting baking powder 
      1 ts Salt 
  1 1/2 c  Water 
      1 c  Vegetable shortening 
  
  In a bowl whisk together the flour, the baking powder, and the salt, stir 
  in the water, and knead the mixture on a floured surface until it forms a 
  soft but not sticky dough. Let the dough stand, covered with a kitchen 
  towel, for 15 minutes. Pull off egg-size pieces of the dough and oat and 
  stretch them into 1/4-inch thick rounds. Poke a hole witha finger through 
  the center of each round so that the breads will fry evenly. In a large 
  heavy skillet heat the shortening over moderately high heat until it is hot 
  but not smoking, in it fry the rounds, 1 at a time, for 2 minutes on each 
  side, or until they are golden, and transfer the breads as they are fried 
  to paper towels to drain. 
  Source: Gourmet Magazine 
  :          April 1993 
  :          Pg. 193-194 
   
  From the collection of K. Deck