Combine all the ingredients and knead until the dough is soft but not sticky. If the dough appears dry or stiff, add a bit more water; if it sticks to your hands or drips through your fingers, add more flour.
Shape the dough into balls the size of a small peach.
Allow the dough to rest at least 2 hours at room temperature or in an airtight container overnight.
Once the dough has risen, shape it by hand by patting the dough balls down to about œ-inch thickness. Make a small hole in the center of each round.
Fry up to three at a time in lard, shortening or oil heated to 350 degrees in a heavy pan. For best results, use a cast-iron skillet. Brown the rounds to a golden brown on both sides.
Drain the rounds on paper towels, then sprinkle them with cinnamon or powdered sugar. The bread is best when served warm, but can be eaten later.
*For plain, unflavored fry bread, leave out the pumpkin and substitute about 1œ to 2 cups of warm water. This versatile bread can be spread with jam or used to make sandwich wraps and tacos.
½ tsp. salt
1 Tbsp. sugar
1 can pumpkin*
Lard, oil or shortening for frying
This article appears in Nov 1-30, 2007.