Native American Fry Bread
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup steaming tap water
Vegetable oil for frying
- Mix dry ingredients well.
- Add steaming tap water and stir until a dough forms.
- Grease your hands and shape the dough into a mound.
- Cover the dough with a towel and allow it to rest in a warm place for thirty minutes.
- Pour about 1 inch of oils into a pan and heat on medium high. Test by dropping a dusting of flour in the oil to see if it sizzles. The oil should be hot so the bread is not soggy or greasy.
- Spoon a ping-pong-sized ball of dough into your greased hands and flatten like a cookie. They should be between four and five inches across Poke a hole in the center like a donut.
- Place the dough in the hot oil and allow it to brown on one side before turning (approximately two to three minutes per side).
- Drain on paper towels before serving.
Note: I like to dust powdered sugar on these for dessert with a bowl of my favorite ice cream. My husband loves them with butter and honey, like sopapillas. And they’re especially good with a piping hot bowl of homemade vegetable soup, Brunswick stew or chili.
“The guests CHRISTMAS AT GREY SAGE enjoyed Lita’s fry bread along with everything else she cooked.”