Speaking of which, I contacted the producers of the movie and in August we are going to figure out a way to bring the movie to campus. I'll keep everybody updated.
Back on the real topic: Frybread. That golden, yummy, funnel-cake consistency is just so desirable. We can be creative, make tacos, make vegan frybread, anything. I also make jam in my spare time so we can definitely do that too. I'm sure we're bound to mess this all up, it seems pretty easy to make, though.
Navajo Fry Bread Recipe - Indian Fry Bread Recipe
   by Cynthia Detterick-Pineda 
    
   
   Fry bread is wonderfully lumpy (puffed here and there). It can be served as a 
   dessert or used as a main dish bread. Our family will often take them and stuff them, much like one 
   might use bread or tortilla to dip into their food. 
  Ingredients:
       
       1 cup unbleached 
       flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying
Extra flour to flour your hands
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying
Extra flour to flour your hands
Preparation:
Sift together the 
       flour, salt, powdered milk, and baking powder into a 
       large bowl. Pour the water over the flour 
       mixture all at once and stir the dough with a fork until it starts to 
       form one big clump. 
Flour your hands well. 
       Using your hands, begin to mix the dough, trying to get all the 
       flour into the mixture to form a ball. You want to mix this well, 
       but you do NOT want to knead it. Kneading it will 
       make for a heavy Fry Bread when cooked. The inside of the dough ball 
       should still be sticky after it is formed, while 
       the outside will be well floured. 
Cut the dough into four (4) pieces. Using your floured hands, shape, 
       stretch, pat, and form a disk of about 5 to 7 inches in diameter. 
       Don’t worry about it being round. As Grandma Felipa 
       would say “it doesn’t roll into your mouth.”  
In a deep heavy pot, heat 
       the vegetable oil to about 350 degrees F.
       You can check if you oil is 
       hot enough by either dropping a small piece of 
       dough in the hot oil and seeing if it begins to fry, or by 
       dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 
       1-inch deep in a large 
       cast-iron skillet or other large heavy pot. 
Take the 
       formed dough and gently place it into the oil, being 
       careful not to splatter the hot oil. Press down on the dough as it 
       fries so the top is submersed into the hot oil. Fry 
       until brown, and then flip to fry the other side. Each 
       side will take approximately 3 to 4 minutes to cook.  
       Place the cooked Fry Bread on a paper towel to 
       absorb excess oil.
Indian Fry Bread 
       can be kept warm in a 200 degree F. oven for up to 1 
       hour. They refrigerate well and can be reheated in a 
       350 degree F. oven for 10 to 15 minutes before serving.
SOURCE
 












 
 