Here are 2 recipes for Sherry, 7/7/09 newsletter. The first appeared in the 9/1/07 Newsletter and was submitted by Caroline MO and the second is from Dennis at the Prepared Pantry.
Robbie In

Navajo Fry Bread

2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup instant nonfat dry milk
1/4 teaspoon salt
Warm water
Vegetable Oil
Honey or powdered sugar

In a large bowl, combine flour, baking powder, dry milk, and salt. Slowly add enough warm water to form a workable dough (start by adding 1 cups of water, then more if needed); knead until smooth but still slightly sticky. Cover the bowl with plastic wrap and let the dough rest at room temperature for at least 30 minutes or up to 2 hours. After resting, divide dough into 4 equal pieces.

On a lightly floured surface, roll each piece of dough into a small ball and pat into a flat circle about 8 inches in diameter and 1/4 inch thick ( it will puff up a lot); cut a steam vent i the middle of each circle of dough.

In a large, deep frying pan, heat 1 to 2 inches of vegetable oil (enough oil to flat the dough) to 357 degrees F. Fry the dough pieces, one at a time and turning once, for 2 minutes on each side or until golden brown (the bread will puff slightly and become crisp and brown). Remove from hot oil and drain on paper towels. Keep warm until ready to serve.
Caroline MO

Chapatti (or Chapati) Recipe
If you can make pancakes, you can make this chapatti. There are only six ingredients and the process is simple. Serve them hot with butter, honey, jam, or cinnamon and sugar or plain as a complement to a main dish.

1 cup stone ground whole wheat flour
1 cup all purpose flour
3/4 teaspoon salt
1 tablespoon sugar
3/4 cup water
1 tablespoon vegetable oil

Preheat a griddle or frying pan until it’s very hot. We used an electric griddle set on 400 degrees. Do not grease the griddle.

1. Mix the flours, salt, and sugar together in the bowl of your stand-type mixer.

2. Add the water and oil. Mix with a dough hook for six to eight minutes or until the gluten is formed. You may need to add a bit more flour or a dribble of water to get the consistency of bread dough.

3. Divide the dough ball into ten or twelve pieces. Roll one into a thin disc as if you were making a tortilla. Place it on the hot griddle. After a minute, turn it over then remove it to a hot plate. Continue with the other pieces.

4. As the breads come off the griddle, microwave them for ten to fifteen seconds.
Serve hot.

Baker’s notes: If the griddle is hot enough, you should have browned spots on the bread. Do not overcook the breads. Overcooked breads will be crisp and dry instead of soft and chewy. The moisture in the bread creates the steam that puffs the bread.

Dennis Prepared Pantry

While we could never get enough steam to make the breads as puffy as those in a restaurant, these were still good.

http://www.nancyskitchen.com