American Indian Fry Bread

Combine flour, salt, baking powder, and sugar in a large bowl, stirring together with a whisk or fork to distribute the leavening agent evenly.

Create a well in the center of the dry ingredients and pour in the teaspoon of oil and warm milk, then mix with a fork or wooden spoon until a soft dough forms.

Knead the dough on a lightly floured surface for 2-3 minutes until it becomes smooth and elastic, adding flour as needed if the dough is too sticky.

Let the dough rest at room temperature for 5 minutes to allow the gluten to relax and make shaping easier.

Divide the dough into 4 equal portions and shape each into a ball, then flatten by hand into a disk about ¼-inch thick.

Heat vegetable oil in a deep skillet or cast iron pan over medium-high heat until it reaches about 350-375°F (or until a small piece of dough sizzles immediately when dropped in).

Carefully place one flattened dough disk into the hot oil, being cautious of splashes, and fry for 1-2 minutes until the bottom is golden brown.

Flip the bread using tongs or a slotted spoon and fry the other side for another 1-2 minutes until golden and crispy.

Transfer the cooked fry bread to a paper towel-lined plate to drain excess oil, and repeat steps 7-8 with the remaining dough portions.

Serve the fry bread warm, optionally topped with honey, powdered sugar, or savory toppings like beans and cheese according to regional tradition.