The thing about frybread is you can’t eat just one piece. You dip it, dunk it, spread it with whatever, and one becomes two becomes three. And the hungry roll around my hips says thank you for not dieting today. It’s not fancy by any means. It’s just plain old good.
Frybread is a native standby, common to those hardy souls who manage to turn out delicious food without the benefit of an oven. I’d never eaten it until I made it myself, so whether this is the real deal or not I have no idea. If anyone has a different, better recipe, please share!
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 4 cups shortening for frying
1. Combine flour, salt, and baking powder. Stir in 1 1/2 cups lukewarm water. Knead until soft but not sticky. Shape dough into balls about 3 inches in diameter. Flatten into patties 1/2 inch thick, and make a small hole in the center of each patty.
2. Fry one at a time in 1 inch of hot shortening, turning to brown on both sides. Drain on paper towels.