This crispy bread has become customary to Native American food culture in the South and across the country and can be topped with an array of items, from pulled smoke pork or chicken to a drizzle of honey.
Serves: 8 Servings
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- ¾ cup whole milk
- Canola oil, for frying
- In a medium bowl, whisk together flour, baking powder, salt, and sugar. Add milk, and stir until a sticky dough forms. Turn out dough onto a lightly floured surface, and knead a few times until just smooth. (Do not overknead, or final product will be tough.) Return to bowl; cover and let rest for 30 minutes.
- In a medium cast-iron skillet, pour oil to a depth of 1 inch, and heat over mediumhigh heat until a deep-fry thermometer registers 365°.
- Divide dough into 8 equal pieces, and roll each piece into a 6-inch round. Using a knife, cut a small slit in center of each round. (This ensures the bread fries evenly.) Working in batches, fry until golden brown, about 2 minutes per side. Let drain on paper towels. Serve warm or at room temperature.