Emeril Lagasse offers an easy recipe for Navajo Fry Bread. To make, mix 2 cups of all-purpose flour, 1 teaspoon of salt and 1 tablespoon of baking powder in the bowl of a food processor. Add 1 tablespoon of vegetable oil and 3/4 cup of water, and process until smooth.
After the dough is finished in the food processor, turn it out onto a lightly floured surface and hand-knead until it's elastic. Don't over-work the dough, or it may become stiff. Form the dough into a ball, cover snugly with plastic wrap and refrigerate for one hour or more.
In a large Dutch oven, sauté pan or deep fryer, heat 6 cups of oil to around 360 degrees Fahrenheit. Divide the dough into 12 pieces and roll each piece out as thinly as possible. Cut or poke a hole in the middle of each piece of dough. Fry the pieces individually in the hot oil for about two minutes each, turning each piece one time during cooking. Place the fry bread on paper towels to drain after frying.
Emeril recommends serving the Navajo fry breads topped with powdered sugar and honey. Other people recommend them for savory dishes like tacos.