Fry Bread

Courtesy of the Lumbee Regional Development Assn. in Pembroke

The Lumbee Regional Development Association since 1968 has provided a variety of economic development and human service programs to the Lumbee communities. For more information, call (910) 522-2162 or visit www.lumbee.org

4 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon salt
1 cup solid shortening
1 cup milk or water, warm
Solid shortening for frying, enough to make a skillet 1-2 inches deep of oil.

Combine first three ingredients and mix well. Add shortening and mix until flour combination resembles course corn meal. Slowly add liquid until a dough forms. Allow dough to rest for 10 minutes. Cut dough into 2-inch diameter balls, flatten each ball with rolling pin or by hand. (Rolling pin will make a crisper crust, hand flattening will make a fluffier, chewier crust). Heat oil over medium high heat until shortening is well melted. Add one piece of rolled or flattened fry bread to hot oil and fry until golden on one side then flip and fry until golden on the other. Remove from oil and allow to dry on paper towels. Repeat frying procedure for remaining pieces of fry bread.
Season to taste with powdered sugar, honey, peanut butter, or other jam-type substances.