Navajo Fry Bread

3 C. unbleached white flour 1 C. corn masa flour (not corn flour) 3 T. sugar 1 / 2 t. Salt 2 t. Baking powder 1 C. warm water Peanut oil or lard for frying You will need a wok or deep heavy frying pan, a medium bowl and tongs. Fill your wok or frying pan with 2 inches peanut oil or lard and heat over medium to medium-high Heat. Meanwhile, combine to give the dry ingredients in a bowl. Make a well in the center and stir in the water. Mix into a dough and knead briefly to form. The dough should be soft but not sticky. Add a little more Flour or water if necessary. Divide the dough into 8 equal pieces. Flatten out one piece to a thin disk about 5 inches in diameter and less than 1/4inch thick. Cut a 1-inch triangular wedge from the middle of the bread and test the Oil temperature by dropping the wedge into the oil. The oil should sizzle and calm the dough Wedge should begin to change color. If it sizzles and burns fiercely, the temperature is too high; update it. Slide fry the bread in the oil (the oil and bubble through the hole in the middle) and cook until golden brown on bottom, about 2 to 3 minutes. Flip it over, taking care not inject themselves with oil, and cook until golden brown, about 1 1/2to 1/2more 2 minutes. As the bread cooks, the shape of the next cut and a triangular hole in the Center. Place the cooked bread on a plate lined with paper towels to drain while you prepare and cook the remaining bread. Serve warm. Makes 8 servings Mouth-Watering Fair Recipes