Fry Bread

In a large bowl, combine the flour, powdered milk, baking powder, and salt.

Make a well in the center and pour in the water. Mix in the flour to combine. If needed, add a little more water to bring the dough together. Do not overmix.

Cover bowl with towel or plastic and allow to rest 45 minutes to 1 hour.

In a large skillet, add 1-2 inches vegetable shortening or lard over medium/medium-high heat.

Divide the rested dough into 12 equal pieces. On a lightly floured surface, press one piece into a circle using your hands. Start from the center and gently spread the dough outward to make a large, thin circle (about 1/4 inch, 6 mm thick and 8 inches, 20 cm wide). Press through the center to make a small hole with your finger or use a knife to cut a small slit. Repeat with remaining dough.

Once the skillet and fat are thoroughly heated, gently add one of the prepared circles. Fry until golden and puffed, about 1 minute. Use tongs to gently flip to other side. Fry until golden, about 30 more seconds. Remove to a towel lined wire rack. Repeat with remaining dough.

The Fry Bread is best served the day it is made.