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Native American: Plains Indian Fry Bread

Source of Recipe


From "Prairie Home Breads" by Judith M. Fertig






List of Ingredients



• 2 cups all-purpose flour
  
• 2 tsp baking powder
  
• 1/4 cup sugar
  
• 1/2 cup instant nonfat dry milk
  
• 1/4 tsp salt
  
• 1 cup water
  
• Vegetable oil, for deep-frying
  






Instructions



1. In a large bowl, mix the flour, baking powder, sugar, dry milk and salt together. Stir in the water until you have a sticky dough.
   
   
2. Turn the dough out onto a floured surface and sprinkle with flour. Roll out to a 16 x 12-inch rectangle, about 1/2-inch thick. Cut the dough into twenty-four 2-inch squares. Cut a 1/2-inch slit in the middle of each square.
   
   
3. Add enough oil to a deep cast iron skillet or a deep-fat fryer to reach a depth of 1 to 2 inches, and heat it to 350 to 365 degrees. (The oil is ready when a piece of dough sizzles as soon as it is placed in the pan.) In batches, fry the squares of dough, turning once, until browned on both sides, about 3 minutes total. Transfer to paper towels to drain.
   
   Serve warm, sprinkled with cinnamon-sugar, or drizzled with wild berry syrup, or topped with taco fixings.
   
   Makes about 2 dozen fry breads.