Gila River Fry Bread

2 1/4 cup flour

3/4 cup warm water (or a little less)
3 tablespoon solid vegetable shortening
1 teaspoon salt
2 teaspoon baking powder
fat or oil for frying

Mix flour, baking powder and salt. Cut in 1 T. of shortening. Melt
and cool remaining 2 T of shortening and set aside. Add just enough
water to flour mixture so dough holds together and can be handled
easily. Knead on a lightly floured board until smooth (30 seconds),
adding only enough flour to work dough. Form dough into smooth 2-
inch balls. Brush each ball with cooled shortening and let stand 45
minutes. On a lightly floured surface, with the heel of your hand,
flatten each ball out into a round circle about 6 inches in
diameter.In a deep skillet or deep fryer, heat fat to 360 degrees. Ease
dough into deep fat. Dough will bob to surface. Cook until dough is a
light brown (45-60 seconds). Turn and cook other side (45-60 seconds).
Remove from fat immediately and drain on paper towels. Makes 6
individual breads. Fry bread should never be made in advance. The
only way to enjoy it is sizzling hot from the skillet. Try
drizzling its crusty golden skin with honey or dust it with powdered sugar;
great for breakfast or addition to soup or a stew meal.