I grew up making this absolutely amazing, extremely inexpensive, divine and EASY fry bread. It reminds me of county fairs and my best friend before she passed away. Whenever I get a little homesick, it’s just the thing to cheer me up.  And hopefully it will do the same for you. It’s delicious, sweet or savory, and gets the home fires burning.

You will need:

4 1/2 cups of flour (save half a cup for later)

2 Tablespoons baking powder

3/4 teaspoons salt

2 cups milk

1 Tablespoon melted butter

Heat a pan of oil (your choice) on medium heat. You won’t need a lot, but enough to cover the bottom of the pan for frying.

Then mix 4 cups of flour (reserving that half a cup for later. No D’oh! moments here) with the baking powder and salt. Then stir it, using your hands. No utensils. Like I told a friend today, if you have a spoon, smack yourself with it and then throw it in the sink.

This is hands only thing, for a couple of reasons. One, they’ve proven that different utensils can do stuff to your dough, etc. etc.

But the real reason? You’re cooking. Slow down and enjoy. Put your hands in that flour. Find contentment for a minute.

Then melt your butter, add your milk, pour it in, and stir. Yes, with your hands. Still.You’ll end up with a sticky dough that looks like this.

Dust the counter with your half a cup of flour and work as much in as necessary to get a nice, firm dough. You’ll know when it’s ready because it will become silky smooth and you’ll find yourself running your hands over it. You’ll practically want to diaper this thing because it will be soft like a baby’s bottom. No joke. Then it’s ready.

Pinch off a test piece and toss it into the oil. If it starts bubbling, then it’s ready for frying. If there aren’t any bubbles, wait for your oil to heat.

Pull off a section, pat it out, and toss it in the frying pan. You want to avoid using a rolling pin, if you can. Stretch it with your fingers. Fun with dough, kids! Whee!

Let them turn golden on both sides and then put them on a plate and some paper towels to drain.

They’re called Navajo Tacos where I’m from. They’re divine with refried beans, lettuce, cheese, olives, sour cream, salsa…you name it. My Angry Ginger wants to make these and then put pizza toppings on them, which would also be great. For me, personally? The first one out of the pan is always smeared with butter and honey. It’s tradition.

They’re an extremely easy treat and little ones love to help, as long as an adult handles the cooking. I hope you dig ’em like I do. Enjoy!