Navajo Fry Bread

In a large Dutch oven or heavy pot, heat the oil over medium high heat. I like to do this outside on a grill or using my camp chef stove so the entire house doesn’t smell like frying oil.

While the oil is heating, microwave the flour in 15-second increments until it is warmed all the way through. Do not skip this step or your dough will be difficult to work with.

To the warm flour, add the baking powder and salt and give it a quick stir. Slowly stir in the warm water and milk. Knead it a little until you get a smooth and stretchy dough. If it is too sticky, add a little more flour; if it is too dry, add a little more water.

Pull off pieces of dough that are roughly half a cup in size and roll into a ball then smash that ball flat between your hands, pat/flip it back and forth between your hands, stretching around the edges as you go until you have a thin, flat round (it is a little like flipping pizza dough). You can roll them out with a pin but hand stretching works better.

Test the oil to make sure it’s the right temperature by taking a small piece of dough and putting it into the oil. If it floats and turns golden after counting to 10, it is ready. When the oil is ready, gently fry two or three rounds at a time (if you add too many, they will stick together and the oil will cool down and they will end up strangely shaped and soggy). Once the bottoms are golden brown, flip them and fry the other side until golden. Remove them from the oil using tongs and allow them to drain on paper towels. Repeat until all the dough is fried.

Top with your favorite sweet or savory toppings.