I got this recipe directly from the women at the boarding school at the Navajo Nation.
6 cups flour (White Whole Wheat)
6 tsp baking powder
Approx. 1--2 cups warm water
Mix together flour and baking powder. Slowly add water a bit at a time until you have a workable dough, not sticky, just pliable. Using a 1/4 or 1/3 cup measure scoop out a ball of dough and roll it until smooth. Continue until all the dough is formed into small balls. Cover the dough and let sit for 20 minutes. Fill a large frying pan with canola or vegetable oil about one inch deep. Heat the oil over medium heat. While the oil is heating take up a ball of dough and gently flatten it between the palms of your hands. Holding it between the heel of your hands flip it back and forth across the heel of one hand and then the other, turning it continuously until it has stretched out into a larger circle. (Think small pizza crust. If this proves too hard you can use a roller but you will lose some of the lightness and be careful not to roll it too thin.) Once the oil is hot slide the stretched fry bread into the pan. It will rise in the pan and get bubbly, once the bottom is firm and a bit golden flip it and cook the other side. Drain on paper towels and sprinkle with kosher salt immediately after it's cooked. Continue until all the bread is cooked. Once you get good at tossing you can get the next few done while the first are cooking and have them ready. The oil can be poured out into a jar and reused for other batches.
Serve topped with these beans, shredded lettuce, and shredded cheese. These are great for serving large crowds, very inexpensive to make and filling.