Put enough melted lard or oil in a deep-fryer to reach a depth of 2 to 3 inches

Heat lard or oil (lard is tradition- al) to 400F. Combine flour, baking powder and salt

Add 1/2 cup warm water and continue adding water to reach the con- sistency of bread dough; more water may be needed. Tear off balls of dough

Roll out balls on a board lightly dusted with cornmeal or flour until each is 1/4 inch thick. Punch a hole in the center of each piece; the hole is a traditional mark of fry bread and comes from the Navajo custom of sticking a branch into the bread and lowering it into the hot oil. Fry one bread at a time, turning each as soon as it becomes golden

Drain on absorbent paper towel and serve hot with honey or dusted with powdered sugar

Makes one dozen pieces.