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Native American Traditional Fry Bread

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This traditional flat loaf is served at many Pow-Wow's this time of year, as it has been for generations. It is delicious with either a sweet or savory focus. I prefer to fry the breads in hot lard, but you may use your choice of lard, vegetable oil, or shortning, heated to 350 degrees. Don't take your eye off the fryer, as the loaves are brown in mere seconds per side.


2 c. all-purpose flour, plus additional 1/2 c. for shaping loaves
3 tsp. baking powder
1/2 tsp. salt
1 c. lukewarm water


Combine all ingredients. Allow to rest, covered, for 10-15 minutes while oil heats.
Dough will be slightly sticky. Break off walnut-sized pieces and pat out into a rough circle on a well-floured board. Gently tap off excess flour, then carefully place in hot oil. Bread will fry in 20-30 seconds per side. Do not overbrown. Remove from fryer with long handled tongs. Drain of grease, then stack into a warm bowl, covered, so they will stay warm until all pieces are fried.

Serve with BBQ, spicy chili, taco meat and fixings, or for a lighter approach, fill with your favorite tuna or chicken salad and lettuce.

As dessert, sprinkle with powdered sugar, OR cinnamon and sugar, OR honey OR jam. Note: Only a gourmand (or my kids and their friends!) would try these tender tasty loaves with all the above dessert toppings. They said they couldn't choose just one.

Makes about 8-10 loaves, which may be frozen, then reheated in the microwave oven or toaster until nicely warmed.