Fry Bread Some of my fondest memories of my entire life are of going to the Southwest in the summers of 1986 and 1987 with a group of nerdlings from OMSI. On the latter trip, we discovered the unbelievable yumminess that is called "fry bread." Imagine 28 screaming teenagers demanding that the bus driver pull over so we can pile out and assault a tarpaper shack in search of treats. None of us seemed to care that there was no running water and only questionable sanitation involved, and none of us ever died from it either. Yummy yummy fry bread. This recipe is one of a bazillion variations. Ingredients 3 cups water 1 1/2 Tbsp salt 1 package yeast 1/4 cup oil 3 Tbsp sugar Flour Fry Bread Is Divine In a bowl, combine water, salt, sugar, yeast, and oil. Stir well. Stir in flour by 1/4 cupfuls unti the dough is moist, but does not stick to your hands anymore. Knead by hand on a floured wooden surface, and add dough as required to keep it from sticking. Knead it until it feels satiny smooth. Let it rest 20 minutes in a covered bowl in a warm location, like the kitchen counter. Pinch off a piece, and stretch very gently until it is flat and thin in the center...do not roll it. Treat it kindly (seriously.) Fry in about 1/2 inch of hot oil in a skillet until golden brown, then turn over once. When the bread is ready, it will float happily in the oil, and you should recogize that it's done. Notes and Hints and Stuff It's A Religious Experience Seriously. Good fry bread is amazing. Eat it plain, or with butter and honey, or with cinnamon and sugar. Yes, it kind of looks like an elephant ear. No, it's not the same thing.