fry bread

This recipe for fry bread is a breakfast staple in our house, but also makes for a fantastic desert. A little salt and butter topping make breakfast while cinnamon and sugar work best after dinner.

This recipe will make enough for about 4 decently sized pieces of fry bread.

- 2 cups white flour

- 3/4 cup water

- 1/2 tablespoon baking powder

- 1/4 teaspoon salt

- Oil for frying (Anything works, we usually use vegetable, olive, or canola)

Mix the flour, baking powder, and salt in a medium bowl with a fork. Add the water, and stir until a dough is formed. The dough should be soft and pliable.

Knead the dough on a floured surface until it holds together without flaking off too much. Cut the dough into four or five equally sized pieces, and press them until they’re about 1/4 inch in thickness.

Take a straw or just use your finger to poke a small hole in the center of each flattened piece.

Heat the oil in a cast iron skillet. You want a deep enough pool of oil to allow the bread to float and swim around in.

Add the dough to the oil. Allow the piece to sit for a minute or two on each side. Let it brown up to your taste.

As you remove the bread, sprinkle some salt over the top while there is still some oil on it, then place on a plate with a paper towel to soak up the excess oil.