Hope one of these will look familiar.

Joe

NAVAJO FRIED BREAD
3 c. flour
3 tbsp. lard (or vegetable shortening
3 tsp. baking powder
1/2 tsp. salt
3/4 c. water
Measure dry ingredients into deep mixing bowl. Add lard and knead with hands until lard is in small pea size pieces. Add warm (not hot) water and knead with hands until dough is smooth and does not stick to sides of bowl. Knead at least 5 minutes. Cover with dish towel. Place in warm place and let rest for not less than 30 minutes. Melt enough lard in a heavy 9" skillet so that there is about 1" liquid depth. Heat for deep fat frying. A small piece of dough when dropped in will rise immediately to surface. tear off a piece of dough about 2/3 of a tennis ball. Pat and shape into a six to eight inch diameter and 1/4" thick. Poke hole in center with finger. Drop into hot fat, turning only once so that each side is a light golden brown. Serve warm. Sprinkle top with sugar, sugar and cinnamon, or powdered sugar, if desired.

LANGOS (FRIED BREAD)
3 c. flour
1 pkg. yeast
1 pinch salt
1 tsp. sugar
1 c. water
1 pat butter
Melt butter in saucepan, add water and heat through until warm (105-115 degrees). Pour into large bowl. Add yeast and sugar to bowl and let stand for a few minutes for yeast to soften. Add 2 cups flour to bowl and beat with electric mixer until well blended. Add the rest of flour to bowl. Knead on a lightly floured surface until dough is smooth and elastic. Place dough in greased bowl, cover with damp paper towel and let rise for 1 hour. Punch dough down and roll dough on floured surface to 1/8 inch thickness. Cut as desired pieces and fry in hot oil until slightly brown. Remove from oil and place on several thicknesses of paper towels to cool. Rub with fresh garlic before serving.

NAVAJO FRIED BREAD
2 c. white flour
2 tsp. baking powder
1/2 c. powdered milk
1/2 tsp. salt
Mix all ingredients together slowly. Add enough warm water to form a soft sticky dough. Cover bowl and let stand 1 hour. Then shape into balls (with floured hands) and pat into circles 1/2 to 1/4 inch thick. Heat 1/2 inch oil in a heavy skillet. Fry until nicely browned. Can be used as taco shells or little pizza shells. Serve warm. Yield 12 (3 inch) breads.

WINNEBAGO FRIED BREAD
5 lbs. flour
3 pkgs. yeast
4 c. warm water (more or less depending on consistency of dough)
3/4 c. sugar
Mix together all ingredients and let rise once. After it has risen, make into cakes and let rise again. Fry in grease like doughnuts. Roll in sugar.

INDIAN FRIED BREAD
2 c. flour
1 tsp. salt
3 tsp. baking powder
1 c. milk
Mix flour, salt and baking powder together. Add milk or water and stir to make a stiff dough. Turn into well-floured board and pat down to 1/2 inch thick. Cut into squares with a slit down the middle. You can make these any size you want. For Indian Tacos, you get a ball and roll it out to about 7 or 8 inches. It should be big enough to nearly cover a plate. Serve hot with syrup, honey, etc. as a snack.

INDIAN FRIED BREAD
4 c. white flour
2 tsp. salt
6 tsp. baking powder
1 lg. tbsp. shortening
Water (to make a med. stiff dough)
Mix together to make stiff dough. Make a ball almost 3 inches diameter and pull the ball into a 6-inch circle with your fingers. Do not use a rolling pin. Slash one side from the center out with a sharp knife in 5 places. Heat 1 inch cooking oil in a skillet and when hot, drop in bread. Brown on each side and drain. Serve hot.

GRANDMA RUNNING CRANE'S FRIED BREAD RECIPE

Dissolve 1 package yeast in 2 cups warm water; set aside. Put about 3 sifters of flour (do not need to sift) in deep round pan. Then push flour to outer edge of pan. Next put 1 tablespoon salt or less in middle of pan that has the flour in it. Add 1 tablespoon sugar and 1 cup powdered milk (1/2 cup of liquid), check this from powdered milk box. Mix all 3 together and right in the center, then mix in flour then slowly add yeast water and start stirring the dry ingredients into it. After all is mixed, knead right in bowl until firm, may have to add more flour. Then take dough out of bowl and grease the bowl. Then put kneaded dough back in bowl and let rise. When dough is high above pan start to prepare dough for deep fat frying. Pinch off a mound of dough, flatten it in palm of hand. Next put a hole in center of flatten dough and deep fat fry. When finished frying, take out and butter the top of the bread. Ready to eat.

SOPALPILLAS (FRIED BREAD)
4 c. flour
2 tbsp. baking powder
1 c. shortening
1 tbsp. salt
3/4-1 c. cold water
Mix all of the above and let rise for 1-2 hours. Cut dough into two balls and roll out on a floured surface. Cut into squares (not perfect squares) and deep fry in a Fry Daddy or deep skillet until golden brown on both sides. It should puff up like a soft pillow. Good luck because I never measure and they always turn out!!

GREAT GRANDMA'S FRIED BREAD
2 c. flour
2 rounded tsp. baking powder
1/2 tsp. salt
1 tsp. sugar
1 lg. egg
1 c. milk
Mix together first four ingredients. Add egg and milk; mix well and turn bowl while mixing. Turn dough out on floured board. Roll dough out to 1/4" thickness. Cut into rectangles. Preheat skillet with about 1/4" oil. Put a few in pan and turn over and over until golden brown, they will puff up. Drain on paper towel. Slit side open, fill with butter or oleo and favorite jelly. Delicious for breakfast in place of toast. Impossible to eat just one.

FRIED NAVAJO INDIAN BREAD
4 c. sifted flour
2 tbsp. baking powder
1 tsp. salt
2 tbsp. dry milk
1 1/2 c. warm water (or instead 1/2 c. milk and 1 c. water)
Mix all ingredients, cover with wet warm cloth, let rest for 15 minutes. Pinch off pieces, about the size of a tennis ball. Flatten by pulling like small pizza, fry in hot oil, turn once, drain between paper towels, use for taco meat and toppings, like creamed chicken or other. Can be frozen after fried and reheated in skillet over medium or low heat. Makes about 10-12.