Give me a pan, I'll give you bread

Both of these breads or pans, have their orgins lost to the past. But, both of these breads are seeing a 'rebirth' in our east and west coast upscale restaurants. I tried to find the oldest versions of these recipes. But I just saw TV super-chef Bobby Flay make his version of this one on his Super-Bowl show as an accompaniment for chili.

Bread #1

Fry Bread
3-4 cups unbleached all-purpose flour
1/2 cp masa harina
1/2 tsp salt
1 tbl sweet butter
[1/2 tbl Cal, 1/2 tbl corn starch] This took a little research, but, if you can't find Cal, use 1 tbl baking powder instead of the Cal and starch.
3/4 cup lard or vegetable shortening or 1/2 cp canola or vegetable oil
(NOTE: this can be made healthy by using a light coating of shortening or oil on a cast iron flat pan)
2 cps warm water

1. mix together, by hand, all dry ingredients
2. crumble in the butter and blend well with hands
3. slowly add in the water, blending, until you get a dough that is soft yet mold able. If the dough does not hold together, add the water until it does. BUT, you do NOT want a 'wet' dough.
4. form the dough into a fat pancake and cover with fresh corn husks or plastic wrap.
5. Place in cool, dark area for 2-3 hours or in your refrigerator for 1-1 1/2 hours.
6. When ready to use, put shortening/oil in deep cast iron skillet. Heat on med. high.
7. cut the dough into several golf ball size pieces and on a floured surface roll out each piece in an oblong or football shape about 1/4 inch thick.
8. test the oil by dropping a small piece of dough into it. If the dough floats and bubbles, its ready.
9. slowly lower the dough into the oil away from you. Fry only two at a time.
10. Keep moving the dough around and turning it slowly until it is a golden brown on both sides. Remove immediately.
11. Allow to cool and drain.
12. With soups, stews, chili's, chowders. Dip it into good honey or balsamic vinegar or dark olive oil. ENJOY!!