4 c Flour
1/2 ts Salt
2 tb Baking powder
1/4 c Oil
1/2 c Powdered milk (up to 1)
2 c Water (a little more if more
-milk is used)
Mix dry ingredients in a large bowl, make a well in it and pour in the
water and oil. Knead thoroughly to a stiff dough. Add more flour — it
shouldn’t be sticky. Flour in bread varies by moisture in the air. Take a
handful and pat it into a flat round with a depression in both sides of the
center, or make a twisted round. Depending on the shape and how much you
knead and twist and pull it, the fry bread will taste quite different. Slap
it around plenty, and make sure that dought isn’t sticky.
For Indian tacos (or to serve with wojape berry pudding over it), make a
flat taco, about 8-9″ in diameter and 1 1/2″ thick at the edges, with a
depression in the center of both sides (to hold the sauce).
Fry it in hot oil, either a fryer or frypan with at least 1 1/2″ of oil in
it. Keep crumbs and such skimmed off the oil. Oil temperature should be
about 375, not smoking. Breads will puff and turn golden. Flip over to fry
on both sides. Remove to drain on paper, don’t stack them on top of each
other until cool. Even if you’re going to make thousands for a powwow, this
is about the right size for a working batch. Make batch after batch after
batch….. It will be noticeable that the ones different people shape come
out different even if making them from the same dough. If feeding kids,
work more powdered milk into it. How many it makes depends on the size you
make them.
Cleanup and saving the frying oil: skim out all crumbs on the top. Cut up
an apple and fry slices in the fat. Cool it. Pour through a funnel lined
with a cloth towel back into can, discarding the brown sludge at the
bottom.
Yields
16 Servings