How to make Traditional Navajo Fry bread

Making Traditional Navajo style fry bread (at the end) and naaniskaadi. Perfect for Navajo Tacos :) The Flat Bread, or Naniskadi is great for breakfast burritos or to eat with steak. The most important thing on the dough is getting the right consistency, which could be the difference between just a few extra drops of water ( I sometimes see my mom add just a pinch of flour at a time, or a few drops of water)...so it takes practice to know when its ready to form into bread. The dough she makes isn’t sticky, it’s Zuni clan style (Naniisht’ezhi Tachini) THE best, imo :-) -The oil needs to be deep, allowing the dough to float and not touch the bottom of the pan. -The oil needs to cook it in just a few seconds, so it has to be HOT! (In some videos I’ve seen, the bread sits there in the oil for a minute or more, letting all the oil soak good! and way too greasy. If it takes that long to cook, the dough is too thick and/or the oil isn’t hot enough.) -Put