2 Cups Flour
1 Teaspoon Baking Powder Rounded
½ Teaspoon Salt
Cold Milk

1) Mix dry ingredients thoroughly, adding milk little by little to form a stiff dough. Sprinkle a little flour on a flat rock. Pat out a piece of dough, a bit smaller than a golf ball, making it flat. When all the dough is patted into little pancakes, fry in about 3" of hot oil, turning when the bottom is lightly browned. Drain on paper towel and slap on your favorite topping. Powdered milk can be added to the flour mixture eliminated the need to keep fresh milk in camp. Then just add cold water.

The hot puffy bread can be topped with butter, powdered sugar or syrup, or just served plain. Served with scrambled eggs and bacon at breakfast or with stew for supper, fry bread completes any meal and guarantees raves for the cook. Whether it's the kneading of the dough on a flat rock, or the occasional bug that sizzles in the cooking oil, to achieve its ultimate flave, Indian fry bread must be cooked in camp--not in a kitchen.



Crow Fair Supplement-1995

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