In 1999 the Gold Medal catalog was seen to recommend "Elephant Ears," crispy fried yeast dough topped with sugar or honey. This is nothing more than the "fry bread" that has been an American indian favorite since … well, since. Hot and delicious, you can find fry bread at every celebration and on every table on the rez. You might want to see the wonderful film "Smoke Signals" for just the right appreciation. There are as many recipes for it as there are indians … here is one. You can eat fry bread plain, sweet, or savory, making it a really versatile menu item!

FRY BREAD
(makes 12 pieces)

4 cups flour
1 to 1½ tablespoons baking powder
1 teaspoon salt
½ cup dry powdered milk

Mix all ingredients together. Add enough lukewarm water (about 2 cups) to make soft dough. Let rest 20 minutes. Pat or roll out 1/4 inch thick, fry in hot oil in skillet (400°). Brown on one side and turn. Drain on paper towels. Serve hot with honey. Makes 12 pieces. Alternatively, cut in ¼ cup shortening to the dry ingredients above, mix until crumbly, add liquid, roll out thin and fry on 400° griddle or iron skillet. Brown one side and turn.

For "Navajo Taco", top with taco fillings: let guests add chopped tomatoes, seasoned meat, onions, lettuce, refried beans, sour cream and shredded Cheddar cheese from separate dishes. Fry bread can also be served hot with powdered sugar or honey for a breakfast "donut".

 Reprinted here with permission of Wayne Keyser From the CDRom "On the Midway"