When teaching vacation Bible School at a Navajo Reservation in New Mexico thirty years ago, Susan Ray's twin sister was taught to make this simple fry bread. Since then, the recipe has been the mainstay of the family. Set out with guacamole, salsas, chopped lettuce and tomato, black bean salad and sliced grilled beef or shrimp, these fry breads can be used like soft tacos to build a hand-held meal.

Makes 6

Ingredients

• 2 cups flour
• 2 teaspoons baking powder
• ½-teaspoon salt
• ½-teaspoons powdered milk
• ½-cup of shortening, such as lard, Crisco or butter
• one quarter cup of warm water
• up to 2 cups oil for frying

Procedure

1. Mix all the dry ingredients together in a bowl, use a fork to add the shortening, and then add enough water to make a dough. Knead gently until the dough is soft and not sticky. Form into two inch balls and flatten by hand or with a rolling pin to make a circle that is six-inches in diameter.
2. Heat one-inch of oil in heavy bottom skillet and gently slide in a taco. Fry on one side until golden brown, about two minutes, carefully turn and cook on the other. Drain on paper towels and serve immediately.

From One Big Table, to be published by Simon and Schuster, 2007