- 4 cups all-purpose unbleached flour
- 1 heaping teaspoon baking powder
- 3/4 cup instant dry milk
- 1 teaspoon salt
- 2 to 2-1/2 cups warm water
- Lard, for frying
- In large bowl, mix together flour, baking powder, dry milk, and salt. Mix in just enough warm water to form soft dough. Cover and set aside for 2 to 3 hours.
- Turn dough out onto floured board, and knead for about 1 minute. Shape dough into log, and then cut into 12 even pieces.
- Using floured rolling pin, roll each piece of dough into 5-inch round.
- Heat lard to 1/2-inch deep at 360 F in cast-iron skillet. Fry dough pieces, 1 at a time, for 1 to 2 minutes on each side, or until lightly browned, turning once. Drain and cool on paper towels.
Fry bread is the Native American counterpart to Mexican tortillas. Thicker and more substantial than tortillas, fry bread is delicious and filling. Made with lard and dry milk, it is truly authentic, as American Indians did not commonly have access to fresh milk. To substitute fresh milk, use 2 to 2-1/2 cups warmed milk and omit the water. Serve with seasoned meat, cheese, onions, lettuce, salsa, and beans for a fun twist on “taco night.”
FOR MORE, SEE HOMEMADE BISCUITS AND MORE USING LARD