Navajo Fry Bread

While Hispanics say sopaipillas to describe squares of fried dough puffed like little pillows, Indians say “fry bread” to describe circles of fried dough puffed like giant doughnuts with a hole in the middle. The dough is basically the same and is a puffy variant on the dough for a flour tortilla, consisting of wheat flour, shortening, salt, and water, leavened sometimes by baking powder and sometimes by yeast. Flavored with anise and lightened by eggs, the same dough makes the sweet