Most People Are Making Fry Bread Wrong! Try This Navajo Trick for Soft Dough

If your fry bread always turns out heavy like a river stone, greasy, or tough as leather, stop wrestling your dough! Come pull up a chair in my kitchen, mija and wijo. Over sixty years ago, my grandmother taught me that if you treat your dough with a heavy hand, it will repay you with a heavy heart. Most home cooks make the mistake of treating fry bread like sandwich bread-kneading it to death, using cold tap water, or dropping it into cool grease that turns it into an oil-soaked sponge. Today, I's sharing the quiet lavajo techniques that keep your dough tender, light as a cloud, and perfectly crisp every single time.