Cherokee Fry Bread Name: Sonja L Base: Carlisle Barracks Recipe: Here is a recipe that is easy to make and a tradition with my people. I hope you try it and I know you will like it. The are 2 topping you can put on it. One makes it a dessert and the other called Indian Taco makes a meal. They are also popular attractions at many fairs, festivals, and outdoor summer shows held in the southwest. People will line up to wait their turn to buy some freshly made tacos. It is cheap to make and quick and easy for a crunched schedual. Fry Bread 2 Cups FLOUR 1/2 tsp. Salt 1/2 cup water 1/2 tsp. Baking Powder 1/2 cup Instant Dry Milk 2 Cups Shortening Mix Flour, baking powder, salt, powdered milk, and water. Heat shortening until flakes of flour start to bubble when dropped into oil. While shortening is heating, Pull off a palm sized mound of dough and roll it into a smooth ball then flatten into a disk shape. Size is a matter of preference. Put dough into pan, cook until brown, turn over and cook other side until brown. You can take a brown paper bag and place a few sheets of paper towels on the bottom and drop finished fry bread into bag to let grease drain. Makes about 6 servings. Topping: Powdered Sugar sprinkled on top for the dessert Taco Topping: Indian tacos are a combination of beans or ground beef, chopped lettuce, sliced tomato, shredded Cheddar cheese, and optional green chile atop plate-sized rounds of Cherokee fry bread. No plates or silverware are need, as you just fill the fry bread with your desired filling, roll it up, and eat.