Ingredients
- 2-1/2 pounds self-rising flour
- 1 ounce baking powder
- 3-1/2 fluid ounces half and half
- 4 ounces lemon lime soda
- 1/2 ounce salt
- 14 fluid ounces water
Preparation
Step 1
Mix dry ingredients in bowl. Warm wet ingredients. Work together with hands in bowl. Do not over mix - the dough will be sticky.
Lightly sprinkle with flour, cover and let rest.
Spread dough out on floured board and cut out with round cookie or biscuit cutter.
In deep heavy pot, heat corn oil or lard to about 350 degrees F. You can check if your oil is hot enough by dropping a small piece of dough in the hot oil and seeing if it begins to fry. The oil should be about 1-inch deep in a large cast-iron skillet or other large heavy pot.
Take cut dough and spread in your hands to about a 6-inch circle and gently place it into the oil. Press down on the dough as it fries so the top is submerged into the hot oil. Fry until brown and then flip to fry the other side. Each side will take approximately 3-4 minutes to cook. Place the cooked frybread on a paper towel to absorb excess oil.
Frybread can be kept warm in a 200 degree oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree oven for 10-15 minutes before serving.