Place dough on a floured surface and knead just till smooth and not sticky.Slowly add enough water to make a stiff dough. I changed the title from Native American Fry Bread to Native American Indian Fry Bread just because there are already a few with the former title, so to tell this one from those.' This recipe is a lot like Dissie's, and Dissie had hers up first.

Toppings can be such as confectioners' sugar, honey, butter, tomato sauce, jelly, or whatever suits your fancy. Then they are deep fried till golden brown, but I don't like to use a whole lot of oil so I use only about 3 inches deep enough to cover the risen bread, but at least 3 of inches is necessary. Poking a little hole in the middle prevents it from puffing up too much.

Flour the hands and then put a ball in the palm of one hand and press it with the palm of the other, and then reverse, till it is about 1/2 inch flat. Divide into balls that will result in a flat round of about 4 inches. Enough water to make a dough, knead it until its not sticky. The rule is 1 tsp of baking powder to 1 cup of flour and a pinch of salt. It's very simple and easy to double, triple, or halve it. Some are rolled out and some are patted flat in the palms of the hands. 'There are a few variations of American Indian Fry Bread, according to the region, and some use yeast while others use baking powder.

Indian flat bread