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.
  Recipe By     :
  From:                                 Date: