My Aunt Laura lives in extreme southeast Utah next to the Navajo Indian reservation where she operates a trading post.



She and her husband Sherman adopted several native American children and they always tried to observe the traditions of the local tribes for their kids as they grew up. We went there when we were young and she made fry bread for us. I think she used yeast dough, shaped into a 4 inch disk and deep fried, but you can also use a baking powder dough. It's quite a bit like sopapillas.

This recipe is from Cooks.com:

INDIAN FRYBREAD OR NAVAJO TACOS
3 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1 c. warm water

Combine flour, baking powder and salt in a large mixing bowl. Add warm water in small amounts and knead dough until soft but not sticky. Sometimes more flour or water will be needed. Cover bowl and let stand for about 15 minutes. Pull off large egg sized ball of dough and roll out into round about 1/4" thick. Punch hole in center of each round piercing several times with fork to allow dough to puff.
In a heavy skillet fry (deep fry) rounds in lard or other shortening until bubbles appear on dough, turn over and fry on other side until golden.

INDIAN TACO is made by covering the fry bread with layers of fried hamburger meat (the Navajos would use mutton), shredded lettuce, cheddar cheese, chopped onions and diced tomatoes. Cover the top with red or green chili sauce according to taste.