3 c Flour -- (3 to 5)

2 tb Baking powder

2 ts Salt

2 c Water

Oil for frying

Native American Heat to 375 degrees 1 inch of oil in a deep skillet. Combine 2 cups flour, salt, baking powder, and water. Mix well. Stir in enough more flour to make a soft dough. Turn dough out on a floured surface and knead until smooth and elastic. Pinch off about a 3 inch ball of dough. Flatten dough with hands and stretch into a 7-8 inch circle about 1/4 inch thick. Fry in hot oil until light golden brown, turn and brown opposite side. Drain on paper towels. Serve with stew (mutton is best), jam/jelly, or with honey and butter. This bread makes great Navajo Tacos.

Becky Low, Utah State University Extension - November 19, 1996. This recipe is shared by Frances Price, USU

Home Economist in San Juan County. Fifty-four percent of the population in San Juan County is Navajo who once used this bread as a mainstay in their diet. The recipe may change slightly from tribe to tribe and from region to region. This recipe makes between 8-12 servings. KSL TV Channel 5 in Utah. JM.

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