Makes 12 servings
Fry bread evolved into a Native American tradition during the 19th century. It’s a treat – but a little high in fat, so go leaner than usual for lunch today if you decide to indulge.
- 2 cups flour
- 1/8 teaspoon salt
- 2 teaspoon baking powder
- 1/2 cup dry skim milk
- 1-1/2 cups warm water
- 1/2 cup canola oil
Combine all ingredients except oil in a large bowl. Mix until batter is smooth. Heat oil in a cast-iron or non-stick skillet on medium heat, then drop a large spoon full of batter. Let cook the about 30 seconds or until bottom is firm enough to slip spatula under and flip over.
Carefully turn the dough over and press down with the spatula to flatten the dough. When it gets light brown around the edges turn it over and cook till edges are browned. Serve immediately or keep warm in the oven on an oven-safe, at a very low temperature. Add more oil to the pan if needed, and repeat with remaining batter.
Serve warm with honey or preserves.