There are many versions of fry bread, one of the most widespread of Native American staples. Fry bread is similar to the “elephant ears” we buy at festivals and fairs. It is cut into rounds, squares or triangles, depending on region or tribe.
Traditional Native American fry bread is generally served with butter and homemade preserves.
What you will need:
4 Cups All Purpose Flour
2 Tbs. Baking Powder
1 tsp Salt
2 Cups Water
1 Tbs. Vegetable Oil
Oil for Deep Frying
Combine the flour, baking powder and salt in a large mixing bowl. Gradually add water, stirring until dough is very soft. Place the dough onto a lightly floured hard surface and knead 5 – 6 minutes. Now grease the sides of the mixing bowl with the vegetable oil to keep the dough from sticking to the bowl and rub some oil over the dough ball as well. Next, cover the bowl with a dry cloth and allow to rise for 30 minutes.
Now you simply break off egg sized pieces of dough and pat or roll out to ½ to ¼ inch thickness. The thinner, the crispier the fry bread will result in. Cut or fashion into the desired shapes and pierce the center of each piece with a knife.
Next, take the oil and fill deep fryer or use a large fry pan or skillet to about 1 ½ inches. Heat oil to 350 degrees for frying. The oil should be hot but not smoking. Next, drop pieces gently, several at a time, into the hot oil and cook approximately one minute per side. You can tell the fry bread is finished cooking when the dough is puffy and golden. And finally remove the finished pieces with a slotted spoon and drain on paper towels. Repeat the process until all dough pieces are fried.