Many people think that Indian Fry Bread gave origin to Louisiana's
beignets. However, those little French doughnuts covered with powdered
sugar were being served in Europe long before the discovery of America.
In Cajun country, we often fried dough but very seldom did we cover
it with confectioner's sugar. Our "beignets" were a lot
more like fry bread.
- 3 cups unbleached flour
- 1½ cups warm water or milk
- 2 tsps baking powder
- 1 tsp salt
- 1 cup oil or shortening
In a mixing bowl, combine all ingredients except oil and knead until
smooth. Rub oil or shortening over dough. Cover and let sit for
about 30 minutes. Pat or roll out enough dough to fit in the palm
of your hand. The dough should be large enough to form a circle
about 4 inches in diameter and 1/8-inch thick. In a 12-inch heavy-bottom
skillet, heat oil over medium-high heat. Fry the bread, 1-2 pieces
at a time, until golden brown on each side approximately 2-3 minutes.
Depending on the size or your portions, this volume of dough should
make approximately 12 flat breads.