|My rating: Really like it.|
Indian Fry Bread making, has it's roots in an American tragedy. The Trail of tears. Being nomadic, hunter gatherers, they had no farming skills, and were completely dependent on government commodities. Fry bread became a staple, for survival. Today it is a beloved tradition, still in practice.
When I would take my kids to a Powwow, the first scent I detected was burning sage. ( A spiritual offering ) Then the wonderful aroma of fry bread. It can be eaten as is, or with powdered sugar, cinnamon and sugar, or honey. This tradition has evolved into another popular powwow staple...Indian tacos with bison
Ingredients: Makes 4
2tsp. baking powder
1/4cup powdered milk
oil for frying- I love the taste of these fried in corn oil
In a bowl, combine the first four ingredients.
Add the water, and work it into the dough, with your hands, adding a bit more flour as necessary to form a soft dough that isn't sticky.
In a skillet, begin heating about 1 inch of oil, on medium heat. Meanwhile...
Split the dough into 4 pieces, and pat one into a circle, with your hands.
Keep patting and gently stretching the dough until it is very thin.
Here's a video, that shows how the dough is worked Cooking fry bread in Monument Valley.
I can never get my dough to look like this video, it must take, lots of practice.
I poke a tiny hole in the center of the bread before adding it to the oil. it allows it to cook more evenly.
Fry the bread, have a fork handy to poke holes into any large air bubbles that form.
Brown lightly on both sides. Fry bread cooks very quickly. Drain on paper towels. Serve warm.