3 c unbleached flour, sifted
1/2 c dry powdered milk
1 Tbsp baking powder
1/2 tsp salt
1 c warm water or milk
2 quarts oil for deep frying
Combine all ingredients except for the oil in a large mixing bowl and knead until smooth and soft, but not sticky. Depending on the altitude, temperature and humidity, you may need to adjust the liquid or the flour, so go slowly. Do not overmix the dough. Place in oiled bowl and let rest 20 minutes with a damp cloth covering it.
Heat oil in deep, wide pan until it is 375 degrees. You can test a very small piece of dough by dropping it in and seeing if it immediately starts bubbling. Shape the dough into egg sized balls and quickly roll, pull, and path them out into large, plate-sized rounds. They should be thin in the middle and about 1/4 inch thick at the edges. Carefully ease each piece of flattened dough into the hot, boiling oil, one at a time. Using a long-handled cooking fork or tongs, turn the dough one time. Allow about 2 minutes cooking time per side. When golden brown, lift from oil, shake gently to remove bulk of oil, and place on layered brown paper or paper towels to finish draining. The less time it takes to cook the bread, the better its texture will be.
Serve hot with butter, honey, jelly, fine powdered sugar.
For Navajo tacos, take a piece of fried bread, spread heated chili on top, and then add toppings of cheese, tomatoes, lettuce, onions, green chile and sour cream.
Fried bread can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.