Native American Frybread by Linsfood By Azlin Bloor

Ingredients

• 4 cups all-purpose flour
• 2 teaspoons salt
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1.5 cups water (or milk, for a softer bread)
• for frying vegetable oil

Instructions

1. In a large bowl, whisk together the flour, salt, sugar, and baking powder. This creates the dry base for the dough.
2. Gradually add the water (or milk), mixing until a soft dough forms. The amount of liquid may vary slightly depending on the flour. Aim for a dough that is pliable but not sticky. If using milk, the bread will be softer.
3. Knead the dough gently on a lightly floured surface for about 5 minutes, or until it's smooth and elastic. This develops the gluten for a chewy texture.
4. Divide the dough into 8 equal portions and shape them into balls. Cover with a damp cloth and let them rest for about 10 minutes.
5. On a lightly floured surface, roll out each dough ball into a circle about 6-8 inches in diameter. The thickness can be adjusted: thinner for crispier edges, thicker for a chewier, more traditional texture. You can roll them out by hand for a more rustic look.
6. Heat about 1-2 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches approximately 350°F (175°C).
7. Carefully slide one or two pieces of dough into the hot oil, being careful not to overcrowd the pan. Fry for about 1-2 minutes per side, or until golden brown and puffed up. Adjust the heat as needed to maintain a steady frying temperature.
8. Using tongs, remove the frybread from the oil and place it on a wire rack or paper towel-lined plate to drain any excess oil. Repeat with the remaining dough portions.
9. Serve immediately while warm.