Frybread

Mix dry ingredients in a large bowl. Make a well in the center and pour in the water and oil. Knead thoroughly to a stiff, non-sticky dough, adding more flour if needed. Take a handful of dough and pat it into a flat round with a depression in both sides of the center, or shape it into a twisted round. The shaping process (kneading, twisting, pulling) affects the final taste.

If making for Indian tacos (or to serve with wojape berry pudding), shape the dough into a flat taco, approximately 8-9 inches in diameter and 1 1/2 inches thick at the edges, with a depression in the center of both sides to hold sauce.

Fry the shaped dough in hot oil (about 375°F, not smoking) in a deep fryer or frying pan with at least 1 1/2 inches of oil. Skim off any crumbs from the oil. The breads will puff and turn golden; flip to fry on both sides. Remove and drain on paper towels, making sure not to stack them until cool. This recipe makes a working batch; repeat for more. If feeding children, incorporate more powdered milk into the dough.

For cleanup and saving the frying oil: skim off all crumbs from the top. Cut up an apple and fry slices in the hot oil. Allow the oil to cool. Pour the cooled oil through a funnel lined with a cloth towel into a storage can, discarding any brown sludge at the bottom.