This is a (mostly) traditional Native American recipe. Fry bread may be eaten many different means. One of my favorites: used as a taco shell topped with jam or honey topped with cheese and yogurt coated with cinnamon and sugar covered with powdered sugar All you’d like to try!
Lakota Fry Bread
– ¼ cup sugar
– 3 teaspoons baking powder
– 2 cups flour
– 1 teaspoon salt
– 1 cup water (or just enough to make a soft dough)
– Oil for frying
Mix dry ingredients, including yeast, in a large bowl. Add milk mixture into dry ingredients. Add eggs and melted butter. Mix well. Add dry yeast, mix all ingredients well. Knead dough until it has a good consistency and shape into a ball. Grease a large bowl and put ball of dough into the middle. Let the dough rise to the peak of the bowl, about 30-60 minutes. Punch down dough and let rising once more to the peak of the bowl.
Then, using an electric skillet or large frying pan, heat enough vegetable oil to cook several disks of dough at once. Let oil heat to 160-180 degrees Fahrenheit. To test to find out if the oil is warm enough, put a little piece of dough in oil. If it sizzles and begins to brown, the oil is ready.
In the large bowl of bread, pull a little piece off and shape into a little ball. Flatten the ball into a disc, roughly 1/2 inch thick and 4 inches in diameter. Punch a tiny hole in the center of the disc and put softly into the hot oil. When both sides are golden brown, then drain the bread on paper towels.