Giant's Navajo Fry Bread Source: The All-American Truck Stop Cookbook: Good Eats From the Road by Ken Beck, Jim Clark and Les Kerr Makes 8 rounds 1 1/2 pounds all-purpose flour (about 6 cups) 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt 1 1/2 cups water, more as needed 1/2 cup milk 1 tablespoon lard or vegetable shortening,     plus more for frying (divided) Powdered sugar or honey In a large bowl, mix together flour, baking powder and salt. Then mix in water, milk and 1 tablespoon of lard to form a soft dough. The dough should pull away from the side of the bowl. If not, add a little more water, 2 tablespoons at a time. Cover with plastic wrap and let rest at room temperature for at least 1 hour. Prepare a frying pan or an electric skillet with 1 to 1 1/2 inches of lard or shortening and heat slowly to about 325 degrees F. Cut dough into 8 equal pieces. Flatten and stretch each piece to a round shape about 1/2 inch thick; dust with flour if sticky. Using a fork, pick up flattened dough and gently place in hot fat, being careful not to splash oil toward you. Fry until golden brown on 1 side, turn and fry the other side to golden brown. If air pockets develop while cooking, they may be poked with a fork. Keep pan temperature at 325 degrees F. Remove and drain on paper towels. Sprinkle with powdered sugar or drizzle with honey.