FRY BREAD (INDIAN TACOS)
2 cups flour 1 tablespoon baking powder
1 tablespoon powdered milk
1 1/2 tablespoons honey Approximately 1 cup warm --water
Mix dry ingredients. Mix honey with warm water; stir to dissolve. Combine liquid with dry ingredients. Knead mixture until a nice, light, doughy consistency is achieved. Let dough set, covered, for 10 to 15 minutes.
Roll into fry bread one of two ways:
Southwest Style. Make dough balls weighing 4 to 5 ounces each, then roll dough (maintaining circular shape) until it's about 1/4 inch thick. Pull and stretch each piece until it's about the size of a flour tortilla, 7 to 8 inches in diameter. Fry in about 2 inches of hot oil (375-400 degrees F.) until golden brown on each side (turn on each side with tongs).
Top with cooked ground hamburger, pinto beans, lettuce, onions, tomatoes, cheese, and salsa to make Indian tacos.
For a dessert, top fry bread with powdered sugar, honey, cinnamon sugar, hot fruit, or fresh fruit.
Osage Style. Roll out dough until it's about 1/4 inch thick. Cut dough into 3-inch or 4-inch squares. Cut a half-inch slit in the center of each piece. Fry in hot oil (as above) until golden brown on both sides.
May be served as complement to any meal or just eaten alone.