Honey Indian Fry Bread

Combine the flour, dry milk, baking powder and salt. Cut the shortening or lard until crumbly.

Add the honey to the hot water, then add the water/honey mixture to the other ingredients. Mix well (use a fork if mixing by hand) until the dough forms a ball. Knead dough in the bowl briefly (no more that 10 times). The dough should form a ball that is soft and smooth, but not sticky. Cover and let rest at room temperature for no less than 30 minutes.

Use a cornmeal- or flour-dusted work-surface. Pull off small knobs of dough 2 to 3 inches in diameter. Work with one piece at a time and keep other dough knobs covered with a damp towel. Over-lap the outer edge toward the center 1/4 inch, then roll the piece out into a thin circle using a rolling pin. Cover the circle with plastic-wrap and repeat. Let the rolled pieces rest for 20 minutes.

Heat 2 inches of oil to 380 degrees F in a wok, heavy kettle, Dutch oven, or deep-fat fryer. Working in batches, one dough-circle at a time, drop the pieces into the hot oil. Use tongs to keep the pieces immersed (be gentle) until they bubble up and become crisp and golden.

When the first side is halfway cooked, turn the dough over for even cooking (again, remember to be gentle). Cook for around 2 minutes total for each side. When turning over, pierce the edge with a fork.

Remove the bread with a slotted spoon and drain, one on top of the other, bubble side up, on paper towels. Breads can be kept warm in a 200 degrees F oven.