Lakota Fry Bread
This is a mostly traditional Native American recipe. Fry bread may be eaten many different means. One of my favorites: used as a taco shell topped with jam or honey topped with cheese and yogurt coated with cinnamon and sugar covered with powdered sugar All you’d like to try!
4 cups white flour
4 Tablespoons sugar
1/2 teaspoon salt
1 pint (2 cups) warm water
1 cup powdered milk
1 stick butter or margarine, melted
2 packages dry yeast
Vegetable oil (for frying)
Mix dry ingredients, including yeast, in a large bowl. Mix warm water with powdered milk. Add milk mixture into dry ingredients. Add eggs and melted butter. Mix well. Add dry yeast, combine all ingredients well.
Knead dough until it’s a good consistency and form into a ball. Grease a large bowl and put ball of dough to the middle. Let the dough rise into the peak of the bowl, about 30-60 minutes. Punch down dough and allow rising once again to the top of the bowl.
Then, with an electric skillet or large frying pan, heat enough vegetable oil to cook a number of disks of bread at once. Permit oil warmth into 160-180 degrees Fahrenheit. To test to find out if the oil is warm enough, put a little piece of dough in the oil.
From the large bowl of bread, pull a little bit off and form into a little ball. Flatten the ball into a disc, roughly 1/2 inch thick and 4 inches in diameter. Punch a tiny hole at the center of the disk and place softly into the hot oil. Cook until browned on one side, then flip over. When both sides are golden brown, drain the bread on paper towels.