Published on October 24, 2013 by Amy
Native Americans use this type of flat bread as either a wrap for taco-like sandwiches, or drizzled with honey or spread with jelly or jam for a quick breakfast or a dessert treat.
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• 2 cups flour
• ½ tsp salt
• 1 Tbsp baking powder
• 2 Tbsp powdered milk
• ¾ cup water
• Shortening or vegetable oil for frying** SEE COOK’S NOTES**
• Honey for eating as a dessert
1. In a bowl whisk together the flour, the baking powder, and the salt, stir in the water, and
knead the mixture on a floured surface until it forms a soft but not sticky dough.
2. Let the dough stand, covered with a kitchen towel, for 15 minutes.
2. Pull off egg-size pieces of the dough and pat and stretch them into 1/4-inch thick rounds.
Poke a hole with a finger through the center of each round so that the breads will fry evenly.
3. In a large heavy skillet heat the shortening over moderately high heat (375ºF) until it is hot
but not smoking, in it fry the rounds, one at a time, for 2 minutes on each side, or until they
are golden, and transfer the breads as they are fried to paper towels to drain.
Although the vegetable oil has less saturated fats, I prefer shortening for these as it makes the fry
bread crispier and a more golden brown.