Sift together the flour, salt, powdered milk, and baking powder.
Add all the water over the flour mixture
Stir the dough with a fork until it starts to form one big clump.
Use floured hands to continue mixing the dough getting all the flour into the mixture to form a ball. DO NOT KNEAD. The inside of the dough will be sticky and the outside will be floured.
Cut the dough into four (4) pieces.
Using your hands, shape, stretch, pat, and form a disk of about 6 inches in diameter and about ½ inch thick.
Heat your oil to 350oF. NOTE: If using a cast iron skillet the oil should be about 1-inch deep.
Place dough gently into the oil, do not splatter.
Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown about 3 to 4 minutes then flip and fry the other side.
NOTE: Fry Bread can be kept warm in a 200 degree F. oven for up to 1 hour, or refrigerated to be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (48g)|
|Recipe Makes: 4|
|Calories from Fat: 3 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0.1mg||0 %|
|Sodium 93.9mg||3 %|
|Potassium 42mg||1 %|
|Total Carbohydrate 24.4g||7 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 23.5g|
|Protein 3.4g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 116
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