Navajo Tacos - Indian Frybread

3 c flour
1½ c warm water
1¼ tsp baking powder
½ tsp salt

Mix flour, baking powder and salt. Add warm water and knead until dough is soft but not sticky. Stretch and pat dough until thin. Tear off one piece at a time, poke hole through the middle and drop into kettle of sizzling hot shortening or oil. Brown on both sides. Serve hot, with toppings: heated chili beans with meat, cut tomatoes, shredded lettuce, grated cheese and sliced onion, etc., OR serve frybread with honey, as scones.

Quantities for my bigger family:
4 1/2 C flour
2 1/4 C warm water
<2 tsp baking powder
3/4 tsp salt

I got this recipe from my mom who got it from a Navajo friend when we lived on the reservation in Arizona. Authentic!