Fry Bread, (Baking Powder Recipe)

1 1/2 c Unbleached flour

1 c Whole wheat flour

1 Half cup cornmeal

4 tb Baking powder

2 tb Sugar1 Fourth teaspoon salt

1 c Warm milk (water can beSubstituted if desired)

Oil or Shortening

Fry bread is one of the most popular and widespread of the modernNative American Indian foods. There are two main types of this breadthat are used for everything from a quick snack to an everyday dinnerbread. In the North and East regions, a fried yeast bread is mostpopular, while in the South and west regions a recipe utilizingbaking powder in lieu of yeast is the more common form. In Texas theAlabama-Coushatta use the same recipe as the Navajo Fry Bread listedbelow.

In a mixing bowl, sift together flour, baking powder and salt. Stirin milk and knead briefly with lightly oiled hands until smooth. Rubthe remainder of the one tablespoon of oil over the dough. Cover andlet sit in a warm area for about 30 minutes. Either pat or roll outenough dough to fit in the palm of your hand in a circle about onequarter inch thick. Deep fry in a hot 350 degree oil for about oneminute per side or until golden brown. Makes 10-12 pieces.

Note: Dough can also be cut into triangles, squares or perfectcircles if rolled out and a cookie cutter like device is used. Servewith honey, maple syrup, or as a bread for meals.