My husband's parents are missionaries to Native Americans in the southwest, and "frybread" is one of the best specialties there. A simple dough, rolled into a pancake and fried in hot oil . . . yum! But when we moved to the eastern US, we discovered a similar cuisine here is called "Fried Dough." Whatever you call it, it's a quick, yummy meal.

On the reservation, they pile the frybread with beans, meat, lettuce, tomatoes, and cheese and call it an "Indian Taco". Where we live now, they spread the fried dough with spaghetti sauce and sprinkle mozzarella cheese on top like a pizza. My favorite way to eat it is with honey like a sopapilla. :-)

Frybread

3 c. white flour

1 tbsp baking powder

1 tsp salt

1 1/2 c. warm milk or water

Oil for deep frying

Combine all ingredients except oil and knead until smooth. Cover and let sit for 20-30 minutes. Roll out enough dough to make a circle about 1/8 thick the size of your hand. (Or any size you want!) Deep fry in 1 1/2 to 2 inches of oil until browned. Stand on edge in large bowl or cooler lined with paper towels. Makes 10 to 12 frybreads.

 

 

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