Prep 30 mins
Cook 30 mins
This is a great recipe for making fry bread for either dessert (sprinkle with powdered sugar), or for making Indian Tacos like those made and served in various Indian villages (with toppings of beans or chili, grated cheese, shredded lettuce, chopped tomato, and sour cream.
- 2 cups hi-gluten flour
- 1⁄2 cup non-fat powdered milk
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 2 tablespoons lard or 2 tablespoons shortening
- 3⁄4 cup water
- Mix flour, non-fat dry milk, baking powder and salt.
- Add lard or shortening & work in with fingers or a pastry blender, until it is evenly combined.
- Stir in 3/4 cup water and mix until the dough clings together.
- Turn dough onto a floured board and knead until smooth and velvety.
- Wrap tightly with saran wrap and let rest for at least 1/2 hour (or longer).
- Divide into 6 portions, or more for smaller breads, then press or roll out on a floured board to make 6-7" rounds (or they can also be rolled out and cut into squares).
- Keep the dough covered until ready for the frying pan.
- In a frying pan, heat about 1-2" of cooking oil to 375*. Cook pieces in the oil until puffy and golden in color, turn and fry the other side.
- Drain on paper towels. Serve warm. If you want to keep them for a day, cool and place in plastic bags, or freeze.
- To reheat place them in the oven at 375* for 5-10 minutes, until warmed.
We love this bread and use it to make Indian Tacos! It is part of our monthly dinner plans! I used regular Flour and it works perfectly. I also love how it does not take much time to make, it can just be thrown together!