Indian Fry Bread

Have a hankering for some Navaho tacos? These were perfect for ours!

In a mixing bowl:
4 cups unbleached all purpose flour
1/2 cup nonfat dry milk
1 1/2 tablespoons baking powder
1 teaspoon salt

To the flour mixture add 4 tablespoons shortening or lard.
I prefer to mix this in with my hands. You can also use two knives, or a pastry cutter would also work well. The shortening should be about the size of peas when you are done.
Add 1 1/2 cups hot water and mix well. Knead briefly, no more then 10 times. The dough should be smooth and soft. But not sticky.

Cover with plastic wrap (or a kitchen towel!) and let rest about 30 minutes.

Pull off knobs of dough, about 2-3 inches in diameter, enough to make 15-20 pieces. Roll out with a rolling pin (or shape by hand) and place on a pan (or counter top) cover with plastic and let rest about 20 minutes.

In the pan of your choice (I prefer the cast iron, but you can also use a wok, heavy kettle or deep fryer), heat 2 inches of oil. (I would also add salt, about 1/4 a teaspoon).
Cook two minutes each side.

Place on a stack of paper towels. You can serve these with honey-butter, plain honey, or some delicious tacos!