Indian Frybread

Indian Fry Bread
(Thanks Beverly Harrison, Goshute, for teaching me the right way to make frybread.)

4 cups flour
1 teaspoons salt
1 ½ tablespoons baking powder
1 ½ or more cups HOT tap water
½ cup vegetable oil
frying vegetable oil or shortening

Mix flour, salt, and baking powder. Add water gradually; mixing with your hands until very sticky. It will turn slimy like snot when it relaxes. Let sit for a couple of hours. Pour vegetable oil over top. DO NOT MIX. Cover hands in oil to keep the dough from sticking to your hands, then carefully stretch out a ball of dough to paper-thin. The thinner, the better. In a large fry pan, heat more oil or shortening until almost smoking. Cook stretched fry bread in VERY HOT oil, turning once. Transfer plate covered with paper towels to drain oils. Serve warm.

Fried bread can be kept warm in the oven until there is enough to serve.

**For those that get tough dough or crackers, you've kneaded or worked the dough too long or added too much flour. As for cooking frybread, I always try to use an old black cooking skillet. It keeps the oil or shortening temperature more consistent.