Fry bread has a long history that is mostly traced to Navajo Indians in the mid-1800’s. It’s possible that your grandma may have made these tasty little breads. They make a satisfying side for soppin’ up our Neck Bone Stew, a unique tortilla for open-faced tacos, or a donut-like dessert when piled with sugar, fruit, whipped cream or ice cream.
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1½ cups hot tap water
Peanut oil for frying
Salt and pepper for seasoning
Sift together flour, baking powder and salt. Add hot water and combine with a spoon or hands. The dough will be sticky. Shape into a ball; cover and let stand on counter at least 45 minutes.
Place ball onto board and divide into 16 pieces. Using hands and fingers, shape into 4–5-inch thin rounds. (I like to oil my hands with pan spray to keep them from sticking.)
Heat ¼-inch oil in a heavy skillet over medium high heat (cast iron preferred). Fry until golden brown on each side (We preferred darker “almost burnt” bread so cook some of both to please all!). Drain on paper towels and immediately dust with salt and pepper.
Serve with softened butter drizzled with sorghum molasses if you like.
Store in a sealed container. Will keep up to 3 months in freezer.