Navajo Fry Bread Recipe

In a large bowl, whisk together 4 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Ensure the baking powder is evenly distributed to avoid uneven rising.
Slowly pour in 1½ to 2 cups of warm water (start with 1½ cups). Stir with a wooden spoon or your hands until a soft, shaggy dough forms and no dry flour remains at the bottom of the bowl.
Note: If the dough is still crumbly, add more water 1 tablespoon at a time. It should be tacky but not stick to your fingers.
Cover the dough with a clean cloth and let it rest for at least 30 minutes. This allows the gluten to relax so the dough doesn't "snap back" when you try to stretch it, and it allows the baking powder to begin reacting.
Divide the dough into 10 to 12 golf-ball-sized pieces. Flatten each into a disc and stretch it by hand (or use a rolling pin) until it is ¼ inch thick.
Pro-Tip: Poke a small hole in the center of the circle to prevent the dough from puffing into a ball, ensuring it stays flat and fries evenly.
Heat 1 inch of oil (approx. 3–4 cups) in a heavy skillet to 365°F. Carefully slide in one dough circle; it should puff and float immediately. Fry for 1–2 minutes per side until golden brown, then drain on paper towels.
Remove the bread and place it on a wire rack or paper towels to drain. If you are making a large batch, wait 30 seconds for the oil to come back up to temperature before adding the next piece of dough.