Indian Fry Bread

Great for Indian Tacos

 4 cups flour

1/2 teaspoon salt

2 Tbsp baking powder

1/4 cup oil

1/2 to 1 cup powdered milk

2 cups 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.  Make sure that the dough isn't sticky.

For Indian tacos, 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 frying pan 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.

Makes approximately 16-24

FRYBREAD --Staple of Powwows, Symbol of Intertribal Indian Unity