So crunch and greasy! Here is great recipe for Navajo frybread! There are so many variations to use frybread, as a sandwhich, dessert, and my fav Navajo Tacos!

3 c flour, sifted
1/2 c dry powdered milk
1 TBS baking powder
1/2 TSP salt
1/2 c warm water
2 quarts of oil for deep frying

Combine the first 5 ingredients in a large mixing bowl and knead until smooth and soft, not sticky.
Depending on the altitude and humidity, you may need to adjust the liquid or the flour, so go slowly and balance accordingly. Be careful no to overwork the doug, or it will become tough and chewy. Allow to rest 20 minutes to 2 hours in a bowl covered.

After the dough has rested, heat oil in a broad, deep frying pan or kettle until it reaches a low boil (375 degrees) Pull of egg-sized balls or dough and quickly roll, pull and path them out into a large, plate-sized rounds. They should be thin in the middle and about 1/4 inch think at the edges. Carefully ease each piece of flattened dough into the hot, boiling oil, one at a time. Using a long-handled cooking fork or tongs, turn the dough one time. Allow about 2 minutes cooking time per side. When golden brown, lift from oil, shake gently to remove bulk of oil, and place on layered paper towels to finish draining.

Serve hot with Honey, Jelly, Powdered Sugar, favorite Sandwhich meat or Chili beans.