Indian Fry Bread
Everyone has their own version of this recipe. We have used several including ones with yeast that makes extremely large batches of dough. Here is one of the more simpler (and quick) version!
Mix the flour, baking powder, and salt in a large bowl. Add the warm water to the flour mixture and stir until dough begins to ball up. Knead the dough on a lightly floured surface, but you don’t have to work it down like bread dough. Once the dough has a little stretch to it, you can stop. Put the dough in a greased bowl and refrigerate for 1/2 to 1 hour.
Heat oil to 350 degrees in a DEEP frying pan or kettle. Lightly flour your working surface. Take a plum size piece of dough and roll it out to about the size around of a softball and about ¼” thick. You may have to experiment with the size of dough to get the size of finished fry bread you want. Be sure to make a slit in middle of the rolled out dough so the dough will fry flat. Place the rolled dough in oil and cook until golden brown on one side, flip over and brown the other side. The time on each side will depend on the temperature of your oil and thickness of dough. Drain on paper towels. If you are making a large batch and need to keep them warm you can stand them on their sides in a roaster in a warm oven or in an electric roasting pan. Serve warm with wojapi!