Indian Fry Bread and Elephant Ears

For the dough:

In a mixing bowl, whisk the warm water and yeast together until the yeast has dissolved. Whisk in the milk, sugar, baking soda, salt and 1 tablespoon canola oil. With a wooden spoon, start stirring in the flour ½ cup or so at a time, until a soft dough forms. Knead for a couple minutes in the bowl and then cover with plastic wrap and place in a warm spot for an hour or so until almost doubled in size, or refrigerate overnight or for a couple days. (If you refrigerate the dough, let it come to room temperature before using it.)

For fry bread:

Add about 2 inches of oil to a fry pan or Dutch oven. Heat until a small piece of dough rises quickly and sizzles when dropped in.

Divide dough into 6 pieces and shape into balls. On a well-floured surface, roll each ball to about 1/8 inch thick and about 6 inches in diameter. Fry one at a time in the hot oil for about 2 minutes per side until dark brown. Drain on a paper-towel-lined plate and then serve with butter and honey or cinnamon and sugar, maple syrup and ice cream, or pile high with taco meat or beans and lettuce, cheese and salsa.

For elephant ears:

Add about 2 inches of oil to a 12-inch fry pan or Dutch oven. Heat until a small piece of dough rises quickly and sizzles when dropped in.

Divide dough into 8 to 10 pieces depending on how big you want your ‘ears.’ Do not make them bigger than your pan though! On a well-floured surface, roll each ball into a think 8 to 10 inch circle. The dough should be very thin (similar to a tortilla) and it can have a mixture of thin and thicker spots. Fry quickly for about 1 minute per side until dark brown and bubbly and slightly wavy. Drain on a paper-towel-lined plate and serve covered with cinnamon and sugar or any toppings of your choice.