Indian Fry Bread

By lorik

Make the dough the day before. Cover and refrigerate it; bring it to room temperature before rolling it out.

Ingredients

• 2 cups all purpose flour
• 1 Tbsp baking powder
• 1 tsp table salt
• 1 tsp cumin seeds, toasted
• 1/2 cup chopped fresh or frozen corn kernels (thawed if frozen)
• 2/3 cup warm water
• Vegetable oil
• Cornmeal
• Salt to taste

Preparation

Step 1

Whisk together flour, baking powder, salt and cumin in a bowl. Stir in corn, then water, until mixture is the consistency of bread dough. (Add more water if needed.) Cover dough with plastic wrap; let dough rest 10 minutes.

Heat 1-2 inches of oil in a cast iron skillet or sauté pan to 365-375 degrees. Divide dough into 6 golf ball sized pieces. On a cornmeal-dusted surface, roll each ball into a 1/4 inch thick disk. Cover dough with a dry towel until ready to fry.

Fry bread in hot oil until golden, 2 to 3 minutes per side; drain on a paper towel lined plate. Season fry bread with salt.