Native Fry Bread by Usdi Waya

[Dept of PMM Artists & things]

" Native fry Bread "

1: Put 3cups of self-rising flour in a bowl.
2:Put in 1 regular spoonful(like you use for cereal)
heaping of Baking powder.
3:Then put in 3/4cup of regular sugar.
4:Slowly mix in warm water while stirring.
5:Stop adding water when it reaches a consistency a
little bit wetter than when you first open a can of
Pilsbury Grands biscuits.
6:Cover the bowl and let sit for 45 minutes.
7:At the end of those 45 minutes. Pour Corn,Canola
or Vegatable Oil's or Canned Crisco into a Rod Iron
Skillet or a Heavy pot. Oil should be about 1 to 2
inches deep.
8:While the oil is heating on a low-medium flame,
prepare your frybread. Put a generous amount of flour on
the counter. Take out chunks of the frybread dough and form
them into balls/globs the size of a baseball.
9:After you have made all the dough into baseballs. You may now
flatten them out either with a roller or your hands. Keep them
on the floured part of the counter. Sprinkle flour on the dough
balls as needed to keep from sticking to your roller or hands.
10:Flatten the dough balls out in all directions until they are about
1/4inch thick & 8-10inches in diameter. Stack them on top of
each
other seperated by waxpaper.
11:Your oil should now be the right tempature.
12:Place the frybread disks flat in the hot oil(ONLY ONE AT A TIME).
When it starts getting lite brown around the edges of the
frybread
it is time to turn it. After turning, wait for the top of the
bread to get
lite brown also. Then remove it from the oil and set on a plate
with
3 paper towel sheets to absorb any excess oil.
13:If you want the desert frybread . . .then sprinkle with
powdered/confectioners
sugar or turn over a few times in a large bowl with regular
sugar poured into it or cover in fruit.

Weli Kishku,
(it's a good day)