Classic Native American Fry Bread

1.In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar (if using).

2.Cut the chilled shortening or lard into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

3.Gradually add the warm water, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead gently for 3 to 5 minutes, until the dough is smooth and elastic. Do not over-knead.

4.Place the dough back into the bowl, cover it with a clean kitchen towel or plastic wrap, and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, resulting in a more tender bread.

5.While the dough rests, prepare the oil for frying. Pour the oil into a deep, heavy-bottomed pot or Dutch oven, ensuring the oil is at least 5 cm deep. Heat the oil to 175 C (350 F). Use a thermometer to monitor the temperature.

6.Divide the rested dough into 8 to 10 equal pieces. Working with one piece at a time, gently stretch or flatten the dough into a round or oval shape, about 1/4 inch thick. You can poke a small hole in the center of the dough to ensure even cooking and puffing.

7.Carefully slide one or two pieces of dough into the hot oil (do not overcrowd the pot). Fry for 30 to 60 seconds per side, until the bread is puffed up and golden brown.

8.Using tongs, remove the fry bread from the oil and place it on a wire rack lined with paper towels to drain excess oil.

9.Serve the fry bread immediately while hot. It can be served plain, dusted with powdered sugar for a sweet treat (sopapilla style), or topped with savory ingredients like chili or ground beef.