Skillet with one inch of oil for frying (peanut oil works best, but you may use canola or vegetable.) Or a deep fat fryer.
2 Cups flour
2 tsp baking powder
1/2 tsp salt
1/2 Cup powdered milk
Enough warm water to make a soft dough that pulls away from the bowl added at 1/2 cup intervals, (usually about a cup of warm water.) Use a glass bowl with wooden spoon to stir ingredients or mix in food processor with blade attachment.
Let dough rest 15 minutes before patting into rounds.
Take two inch pinches of dough and pat or roll into small tortilla 1/8 inch thick. You can make it thicker if desired.
Fry quickly about 15-30 seconds on each side in very hot grease.
This recipe makes appox. 6 fry breads (tortillas) and may be doubled.
Make several double batches for a large family.
For toppings you may use food storage salsa, church refried beans, rice, lettuce, cheese, onions, any kind of meat (chicken, pork, beef).
Use same tortillas for sopaipillas.
These fry breads (tortillas) make the meal and the dessert and can be served with sides like rice and beans, or can be served alone.
My husband and I agree that we could live off of these happily when a famine comes with the food storage we have!
toppings: honey, butter, powdered sugar, syrup, sugar and cinnamon.
