Fry bread, my personal recipe (baking powder recipe)

1 1/2   c            Unbleached flour
   1       c            Whole wheat flour
   1                    Half cup cornmeal
   4       tb           baking powder
   2       tb           Sugar
   1                    Fourth teaspoon salt
   1       c            Warm milk  (water can be
                        Substituted if desired)
                        Oil or Shortening for
                        Frying

  Fry bread is one of the most popular and widespread of the modern
  Native American Indian foods.  There are two main types of this bread
  that are used for everything from a quick snack to an everyday dinner
  bread. In the North and East regions, a fried yeast bread is most
  popular, while in the South and west regions a recipe utilizing
  baking powder in lieu of yeast is the more common form.  In Texas the
  Alabama-Coushatta use the same recipe as the Navajo Fry Bread listed
  below.

  In a mixing bowl, sift together flour, baking powder and salt. Stir
  in milk and knead briefly with lightly oiled hands until smooth. Rub
  the remainder of the one tablespoon of oil over the dough. Cover and
  let sit in a warm area for about 30 minutes. Either pat or roll out
  enough dough to fit in the palm of your hand in a circle about one
  quarter inch thick. Deep fry in a hot 350 degree oil for about one
  minute per side or until golden brown. Makes 10-12 pieces.

  Note: Dough can also be cut into triangles, squares or perfect
  circles if rolled out and a cookie cutter like device is used. Serve
  with honey, maple syrup, or as a bread for meals.

  From: Darren Christmas                Date: 03-16-96 Cooking