Native American Fry Bread

Combine flour, powdered yeast, sugar, salt, and milk in a large bowl, mixing until evenly distributed.

Pour lukewarm water into the dry mixture gradually while stirring with a wooden spoon until a soft, shaggy dough forms.

Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic, adding small amounts of flour if necessary to prevent sticking.

Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 30 minutes until it doubles in size.

Heat oil to 375°F (190°C) in a large, heavy skillet or deep frying pan, ensuring the oil is deep enough for the bread to fry properly.

Divide the risen dough into 8 equal portions and gently shape each portion into a round, slightly flattened disc about 1/2 inch thick.

Carefully place a disc of dough into the hot oil and fry for 1-2 minutes until golden brown, then flip and fry the other side for another 1-2 minutes until golden.

Remove the fried bread from the oil using a slotted spoon or tongs and drain on paper towels or a wire rack.

Repeat the frying process with remaining dough portions, maintaining the oil temperature at 375°F throughout.

Serve the fry bread warm, either plain or topped with desired accompaniments such as honey, beans, or meat stew.