As with most deep fried foods, these breads do not keep well, so fry just what you will use.
Serves 4-8, depending on appetite (makes 8 fry breads)
2 cups all purpose flour
2 tsp powdered milk
1 tsp baking powder
1/2 tsp salt
1 cup water
Extra flour for dusting hands and surfaces
Vegetable oil, to fry
Taco toppings of your choice -- we used seasoned ground beef, sour cream, Monterey Jack cheese, salsa, and minced cilantro
1. Whisk together the flour, powdered milk, baking powder, and salt. Add the water and stir with a fork until well combined. You may need to use your hands to get everything incorporated -- but do not knead or the dough will be heavy!
2. Cut the dough into 8 pieces. Flour a work surface, and press each piece of dough into a flat circle. Let rest while you prepare your toppings and heat the oil.
3. Heat about 2 inches of vegetable oil in a deep, heavy pot (cast iron is ideal). When it sizzles if you (carefully) drizzle in a few drops of water, you're ready.
4. Fry the bread one or two pieces at a time until well browned, the flip and cook the other side. The second side will cook more quickly so keep a close eye. Use a spider or slotted spoon to remove the cooked fry bread to a paper-towel-lined plate. Be very careful of spattering oil!
5. Top with your favorite taco toppings and enjoy.
6. Let the oil and stove cool completely before transferring the oil to a disposable container to discard.