I need a great fry bread recipe?

I want to make fry bread without my grandma knowing so I need a few fry bread recipes please..I need a great fry bread recipe?
NAVAJO FRY BREAD





1 1/2 cups flour


1 pkg active dry yeast


1 5 oz can evaporated milk


1/2 cup granulated sugar


1/4 cup water


1/4 cup shortening


1 tsp salt


2 eggs


2 1/2 - 3 cups flour


vegetable oil


confectioners sugar





Stir together 1 1/2 cups of the flour with yeast until well combined.


In a medium saucepan, combine milk, sugar, water, shortening and salt. Heat until shortening melts and liquid measures 120F to 125F on an instant read thermometer (very warm).





Stir the liquid into the flour, beating with an electric mixer. Stir in eggs 1 at a time, beating after each addition. Beat for several minutes, gradually adding the remaining flour.





Turn out onto a lightly floured pastry board. Knead in as much of the remaining flour as is needed to make a stiff dough. Continue to knead for 5-8 minutes, or until dough is smooth and elastic. Shape into a ball, place in a lightly oiled bowl, turning once to coat with oil, and cover with plastic wrap. Refrigerate for at least 2 hours or overnight until ready to use.





When ready to use, let dough reach room temperature and punch down. Let rest, covered with a damp paper towel for 10 minutes.





Turn out onto a lightly floured work surface and roll into flat rectabgles 3 inches by 4 inches wide of an 1/8-1/4 inch thickness.





Bring oil in a deep pan to a temperature of 365F. Using a slotted or mesh spoon, carefully lower two rectangles at a time into the hot oil and fry, turning once, for a total of about 1 1/2-2 minutes (or until golden). Remove and drain on paper towels. Sprinkle liberally with confectioners sugar while still warm and serve.I need a great fry bread recipe?
i dont have the recipe on hand, i am chippewa, but i do remember that you definetly need yeast! if you dont it can turn out crunchy.
Indian Fry Bread





3 cups all-purpose flour


1 tablespoon baking powder


1/2 teaspoon salt


1/4 cup milk


1 1/2 cups water (110 degrees)





Combine the 3 cups of flour, baking powder and salt.


Add 1/4 cup milk and blend thoroughly.


Add the 1-1/2 cups of warm water, a little at a time, and knead the dough until it is soft but not sticky.


Place in a lightly oiled bowl, cover and let stand about 15 minutes.


Pull off egg-sized balls of dough and roll into balls.


Flatten the balls into circles about 1/4'; thick.


Punch a hole in the center of each flattened dough so it will puff.


Fry in a heavy skillet in oil until bubbles appear.


Turn bread over and fry until golden brown.


Remove fry bread and place on paper towels for about 1 minute.


Serve hot.


You can bite or tear a piece off of the corner and pour in honey or dip breads in con queso dip or use to make Indian tacos (these are made by topping hot breads with taco meat, shredded lettuce, diced onion, diced tomatoes and shredded cheese).


You can also top with sour cream and salsa.


(If you want to try the Indian tacos I suggest that you make the balls larger than the called for egg size).


These kind of tacos have to be eaten with a fork!


They are delicious!
http://www.manataka.org/page180.html
NAVAJO FRY BREAD





2 cups flour


2 tablespoons sugar


2 teaspoons baking powder


1 teaspoon salt


1/2 cup shortening


1/3 cup ice water





In a medium bowl, sift together flour, baking powder, sugar and salt. Work shortening into flour using your fingertips as you would in making a pie crust or biscuits. Sprinkle with ice water, using just enough to keep dough together.


Cut evenly into 12 pieces and roll out into circles approximately three to four inches.





In the center of each circle, place the filling of your choice. Empanada fillings, taco meat, chicken pot pie fillings, beef stew, pasties fillings, chopped apples, blueberries, strawberry jam, cream cheese sweetened with honey; all work well, but let your creativity guide you.





Moisten the edges of each circle of dough with water. Fold dough over filling and seal edges by pressing together with the tines of a fork or pinch together well.





Fry in hot oil, about 360 degrees until light brown. When making sweet or fruit filled fry breads, dip pockets in a mixture of 1 cup sugar and 1 tablespoon of cinnamon after frying and while still hot.





Alternative method: Bake bread pockets at 350 degrees on a cookie sheet for 20 to 25 minutes, then dust with confectioner's sugar.








PURIS (Indian Fry Bread)





2 c. whole wheat flour


2 c. flour


1 tsp. salt


1/4 c. (1/2 stick) butter, melted


1 1/3 c. water (approx.)


Oil for deep frying





Combine the flours and salt in a large mixing bowl. Make a hollow in the center and pour in the melted butter. Add the water gradually, kneading the mixture, until a firm dough is formed. Continue to knead for 5-10 minutes longer. Cover with a damp cloth and set aside for 15 minutes.


Divide the dough into 18 pieces and roll each into a thin circle, 4-5 inches in diameter. Fry the puris, one at a time, in the hot oil. After a few seconds they will puff up. Hold down in the oil with the back of a spoon and remove when they are crisp and golden. Drain on paper towels.





EASY FRIED BREAD





1 loaf frozen bread





Thaw dough per directions on package. Roll 1/4-inch thick. Allow dough to rest. Cut in diamond or triangle shapes. Fry in shallow oil. Drain. Can served with honey butter; roll in cinnamon sugar.








HOPE THSI HELPS! ;-)