By David C. King
Fry bread was made throughout North America, with minor variations among the dozens of recipes. Many women found ways to personalize their creations.
2½ cups all-purpose, unbleached flour
1 teaspoon sugar
¾ teaspoons salt
1½ teaspoons baking powder
1/3 cup milk
¼ cup corn oil
Vegetable oil for frying
- Place flour, sugar, salt and baking powder in a mixing bowl and combine thoroughly.
- Make a depression in the center of the dry ingredients. Pour in the milk and corn oil.
- Mix thoroughly using your hands to form a ball of dough. Cover the dough and let stand 1 hour, it will not noticeably increase in size.
- Uncover the dough, sprinkle your hands with flour and shape the dough into about 8 large or16 small round, flat discs.
- Heat up to 2 inches vegetable oil in a cast-iron skillet or heavy pan. The oil should be very hot. Cook the discs a few at a time, as long as they do not overlap, turning once, and frying about 3 minutes on each side, until golden brown.
- Remove from the pan with tongs and drain on paper towels.
- Serve warm. Sprinkle with powdered sugar and cinnamon. Fry bread can also be used for sandwiches, with meat or with soup or stew.
Edible Berkshires is a local, independently owned publication dedicated to covering the unique culinary culture of Western Massachusetts.