Recipe(tried): Navajo Tacos

The following recipe was given to me by a Navajo co-worker, Mary.

Navajo Fry Bread

2 c Flour
2 tsp Baking Powder
1 tsp Salt
2 Tbsp Lard or Shortening (She said lard works best. I always use shortening.)
2/3 c warm Water

Mix dry ingredients, cut in lard or shortening to produce a mixture like fine
crumbs. Add water, SLOWLY to produce dough. (I use a food processor.)

Knead dough into a ball and let stand in refrigerator 5 to 30 minutes. (I let
it rest while the oil heats to cook it in.)

Pinch off a walnut size piece of dough. Roll or pat out dough to about 1/8 to
1/4 inch. Slide into hot oil deep enough for complete submersion. Turn once
when piece is an even light brown color. Remove when done and drain on a paper
towel.

Top with your favorite homemade chili (red or green), grated cheddar cheese,
chopped onions, diced fresh tomatoes, shredded lettuce, and (if you want) a
dollop of sour cream.

Some personal notes: If you roll out the dough to 1/8" and let it rest for a
minute or two before frying, it will be puffy, like a sopaphilla and tastes
great with a little butter and honey. If you roll out the dough to 1/4" and
fry it immediately, it will be thicker and chewier. The thicker one is what we
use for the Navajo tacos. The lady who gave me the fry bread recipe told me
that most white people don't let the dough rest after kneading it and this why
it doesn't turn out for them.