Frybread! So good. It's not complicated, but it takes time to get it right. Careful not to pop yourself when you fry it.
2 tbsp baking powder
1 tsp salt
2 c warm water
Shortening for frying
Mix the flour, baking powder, and salt in a large bowl. Gradually stir in the warm water until the dough becomes soft and pliable without sticking to the bowl.
Knead the dough on a lightly floured surface or in the bowl for 5 minutes, folding the outer edges of the dough into the center.
Return the dough to the bowl, cover with a towel, and let rise for 30 minutes. Shape the dough into egg-sized balls and roll out to a thickness of 1/2 inch on a lightly floured board.
Place a piece of dough between your hands and pat it from hand to hand until you get it stretched to 8 to 12 inches diameter. Repeat for all pieces of dough.
With your finger, poke a hole in the center of each piece to prevent the dough from bursting during frying.
Add shortening to your large skillet and heat over medium until hot but not smoking. Carefully slide in the first piece of dough into the hot oil and cook until golden brown and starts to puff up. Turn carefully and brown the other side as well. Remove from heat and place on a paper towel to absorb extra oil as it cools. Repeat with all pieces of dough.
Best if served warm.
