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2 c. flour
1/2 tsp. baking powder
1 tsp. salt
milk (sufficient enough to make a biscuit like batter)

Divide the dough into pones. Shape each round pone about the size of
your skillet and about 1/8-inch thick. Fry bread quickly in about
1/4-inch hot cooking oil until golden brown on each side. Cut into
wedges. Serve hot with butter and jam.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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