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Navajo Bread
2 cups all-purpose flour, not sifted
4 teaspoons baking powder
1/2 teaspoon salt
Lard and water
Mix dry ingredients and add 1/2 cup warm water. Make soft dough consistency. Work and knead out air bubbles. Slap to make flat pancake-shaped patties about 8 inches in diameter. Using skillet half full of melted lard or shortening, drop patties into very hot fat. When golden brown, drain on paper. Good cooked in one-half bacon drippings and one-half shortening.
