Other Breads I Love

Possibly a cutting from an old Women's Weekly was the source of a few interesting breads that have been tucked away in one of my recipe folders for a long time.
American Indian Fry Bread is one that I have used many times. It puffs up beautifully when fried. This time I decided to fry it in coconut oil with a delightful puffy, crisp result. It was delicious topped with spicy lentils, a sprinkling of cheese & a dash of hot sauce.
This recipe makes 8 generous rounds. As they are best eaten hot & fresh, I often halve the recipe for a smaller serving. Great cool weather treat to warm hungry tummies.

American Indian Fry Bread
2 cups plain flour
1/2 cup dry milk powder
1 dessert spoon baking powder
3/4 teaspoon salt
1 tablespoon butter
3/4 cup warm water
Mix dry ingredients in a bowl & cut in the butter till the mix resembles breadcrumbs. Stir in the water till the dough clings together. Knead several minutes till smooth. Divide into 8 balls and let rest under a cloth about 10 minutes.
Roll into flat rounds. In a pan heat oil ( I used coconut oil)
Cook one at a time in the shallow oil and turn when it puffs up ( about a minute) Turn again for about 45 seconds. Lift out & drain on paper towel. Repeat with remaining rounds.
To serve top with your favourite spicy mince or vegetarian
mix. I chose Spicy French Lentils.