Indian Fry Bread

A delicious alternative to tortillas that will probably cost you more calories. Think extra thick and fluffy chalupa.

From The Pioneer Woman

Ingredients:

3 cups All-purpose Flour

1/2 teaspoon salt

3 teaspoons Baking Powder (slightly rounded teaspoons)

3/4 cups Milk

Water as needed to get the dough to come together

Vegetable shortening or Lard for frying (I used part Vegetable oil part shortening)

1. Stir together flour, baking powder, and salt in a medium bowl. 

2. Stir with a fork as you pour in the milk; keep stirring for a bit to get it to come together as much as possible. 

3.  Add just enough water (about 1/4 to 1/2 cup) to get it to come together. 

4. Cover the bowl with a dish towel and let it sit for 35-45 minutes.

5. When you're ready to fry the bread, heat 1-2 inches shortening/lard/oil in a large skillet over medium-high heat.  Roll a plum-sized piece of dough (or larger if you want larger flat breads) and press it into a circle with your fingers. (As a tip, oil your fingers and flat surface to avoid sticking.)  When the circle is desired size carefully drape it into the skillet.  Allow it to fry on one side until golden, and then carefully flip it to the other side using tongs for another 30-45 seconds.

6.  Remove the bread and allow to rest on a paper towel.  Repeat fry process.

While the hubby and I enjoyed the fry bread with taco fixings, the little lady enjoyed her fry bread plain as dessert.  The next morning the little man enjoyed his warmed with raspberry jelly.  PW also suggests serving the fry bread warm with drizzled honey or honey butter.  I would imagine a smearing of Nutella or a sprinkling of cinnamon/sugar would also be quite satisfying. 

I would also add, that while I typically avoid recipes that call for frying (not for the sake of our health, but for the sake of my fingers, which I usually burn in the process) the actual frying was very easy to execute even in our tiny kitchen with minimal counter space.