Directions: |
Directions:Combine the flour, sugar, baking powder and salt in a bowl. Cut in shortening until crumbly. Add milk, stirring with a fork just until mixture is moistened. On a lightly floured surface, knead the dough with floured hands about 1 minute. Cover; let rest 1 hour. Roll dough into a rectangle (1/16 inch thickness). Using a fluted pastry wheel or knife, cut into 22 (3-inch) pieces (do not re-roll or patch). Keep dough covered with a damp cloth. Fry 2 or 3 at a time in deep hot fat (425º) about 30 seconds on each side or till golden, or pour about 2 inches of oil in a large skillet and heat to 375º. Drain on paper towels; keep warm in oven while frying remaining squares. Sprinkle with confectioners' sugar or serve with honey and cinnamon sugar made from 1/2 c. sugar and 1 T. cinnamon.
Quick alternative: Mix 2 c. self-rising flour with 1 c. buttermilk. Flour hands and lightly form balls. Fry in hot oil and serve.
Cheyenne/Arapaho Indian Recipe: Mix 4 cups of flour, 4T. baking powder, 1 tsp. salt, and 2 c. hot water, wetting all dry ingredients. Cover bowl with kitchen towel and let set a few minutes for the dough to rise. Use additional cup of flour as needed to flour hands and counter top. Pinch off pieces slightly larger than golf ball size. Knead lightly and flatten into 4" rounds (adjust size to own preference). Fry in deep hot oil about 375º. Drain on paper towels. Eat with honey or cinnamon sugar or build an Indian taco-layer shredded lettuce, diced tomato, chopped onion, chili or ranch beans, cheese, sour cream, salsa, taco meat etc.
Memory: On occasion, we'd travel to Oklahoma City and eat at a local Mexican restaurant; the house specialty was hot sopaipillas which we all loved. Beverly often made these for a special treat. |
This recipe for ~Sopaipillas (Fry Bread) is from