Rating: 31


  • 4 cups all purpose flour
  • 1 tablespoon double-acting baking powder
  • 1 teaspoon salt
  • 1 1/2 cups warm water
  • 1 cup vegetable shortening


  • In a bowl whisk together the flour, the baking powder, and the salt, stir in the
  • water, and knead the mixture on a floured surface until it
  • forms a soft but not sticky dough. Let the dough stand, covered with a kitchen
  • towel, for 15 minutes. Pull off egg-size pieces of the dough
  • and pat and stretch them into 1/4-inch thick rounds. Poke a hole with a finger
  • through the center of each round so that the breads will
  • fry evenly. In a large heavy skillet heat the shortening over moderately high heat
  • until it is hot but not smoking, in it fry the rounds, 1 at
  • a time, for 2 minutes on each side, or until they are golden, and transfer the
  • breads as they are fried to paper towels to drain.
  • Yield: 8 fry breads