Native American Fry Bread
Variations of this fry bread are common in many Native American communities including Cheyenne, Choctaw and Navajo.
Servings 8 pieces
- 3 cups flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons dry milk optional
- 1 1/3 cups warm water or slightly less
- Combine dry ingredients in large mixing bowl.
- Gradually stir in warm water.
- Mix until dough forms a ball and pulls from he edge of the bowl.
- Knead on lightly floured surface until well mixed and elastic.
- Divide dough into 8 pieces and roll into balls.
- Using palms of hands, pat into circles about 1/2 inch thick.
- Heat 3/4 inch oil to 450 degrees in frying pan.
- Carefuly slip rounded, flat pieces of dough into the hot oil
- Bread will start to rise . When both is borwn, brown other side.
- Drain well and place in baking pan in 200 degree oven and cover with damp towel to keep warm and chewy.
- Repeat with remaining dough.