INGREDIENTS:

2 c Flour
3 ts Baking powder
1 ts Salt
1 c Milk
Deep hot fat in frypan or fryer

DIRECTIONS:

Frybread: Just a couple out of hundreds, but all basically alike. The first makes 8-10 small ones or 5 big flat ones for Indian tacos.

Sift dry ingredients. Lightly stir in milk. Add more flour as necessary to make a dough you can handle. Kneed and work the dough on a floured board with floured hands until smooth.

Pinch off fist-sized limps and shap into a disk — everyone has their own characteristic shapes. (Shape affects the taste, by the way because of how it fries). For Indian tacos, the disk must be rather flat, with a depression — almost a hole — in the center of both sides.

Make it that way if the fry bread is going to have some sauce over it. Smaller, round ones are made to put on a plate. Fry in fat (about 375 degrees ) until golden and done on both sides, about 5 minutes. Drain on absorbent paper.

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