Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1 1/2 c Unbleached flour
1 c Whole wheat flour
1 Half cup cornmeal
4 tb Baking powder
2 tb Sugar
1 Fourth teaspoon salt
1 c Warm milk (water can be
Substituted if desired)
Oil or Shortening for
Frying Fry bread is one of the most popular and widespread of the modern
Native American Indian foods. There are two main types of this bread
that are used for everything from a quick snack to an everyday dinner
bread. In the North and East regions, a fried yeast bread is most
popular, while in the South and west regions a recipe utilizing
baking powder in lieu of yeast is the more common form. In Texas the
Alabama-Coushatta use the same recipe as the Navajo Fry Bread listed
below.

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

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

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